Little Gem Salad with Feta, Olives and Raspberries

Having recently discovered Little Gem lettuce at Estia in Toronto, I have become enamoured with this small lettuce, often described as a combination of Butter lettuce and Romaine. Crisp, like Romaine, and sweet, like Butter Lettuce, the texture and the flavour are all its own. While Romaine has a heavy very crunchy central stalk and thin crisp leaves, classic Little Gem has a thinner stalk and thicker leaves which seem juicier and more substantial than any part of Romaine. At about 3-inches tall, vinaigrettes love getting lost in the Gem's nooks and crannies, and even grill time can't subdue its crispness. Just like chef Ben Heaton's Little Gem Salad at Estia, I love to serve these little darlings with tart Greek feta, rich Cerignola olives and a tangy classic vinaigrette. With the bounty of fresh berries in the markets these days, a few scattered fresh raspberries or blueberries on top of this wonderful salad, adds a healthy dose of powerful antioxidants and spark of lovely rich colour.



Little Gem Salad with Feta, Olives and Raspberries
Serves 2

3 heads of Little Gem lettuce
1/4 cup Greek feta, crumbled
1 tbsp green Cerignola olives, chopped coarsely

8-10 raspberries
Maldon salt and fresh cracked black pepper, to taste

Vinaigrette:
1 clove garlic, minced
2 tsp red wine vinegar
2 tsp Dijon mustard
2/3 cup olive oil

Mallon salt and fresh ground black pepper, to taste

In a blender, whisk together the garlic, vinegar, dijon mustard and olive oil until smooth, then season to taste with salt and pepper; set aside. To serve, place the lettuce on a small platter and garnish with crumbled feta, olives and raspberries. Drizzle with the vinaigrette to taste, then season with extra Maldon salt, if desired. Garnish with fresh herbs for decoration.