Baby Gem Lettuce Salad with Feta & Black Olives

 

This lovely salad features tender Baby Gem lettuce, a smaller, sweeter variety of romaine, adorned with tangy Greek feta, sliced green and black Kalamata olives in a tangy garlic vinaigrette. Inspired by chef Ben Heaton's Baby Gem Salad which we enjoyed at Estia in Toronto's stylish Yorkville neighbourhood a few years ago, this is now one of our favourite summer salads. 

Baby Gem & Feta Salad with Garlic Vinaigrette

Serves 8

2 heads Baby Gem lettuce

1/4 cup Greek feta, crumbled

4-5 black Kalamata olives, halved

Maldon salt and fresh cracked black pepper, to taste

Vinaigrette:

1 clove of garlic

2 tsp red wine vinegar 

1/2 tbsp Dijon mustard

1/8 cup olive oil

Pinch of Maldon salt

Pinch of ground black pepper

In a blender, whisk together garlic, vinegar and dijon mustard. Slowly add in the olive oil and season to taste with salt and pepper, then set aside.

To serve, arrange the lettuce on a large platter and drizzle with the vinaigrette. Garnish with crumbled feta and sliced olives, and finish with a flurry of Maldon salt and fresh ground pepper.