May 12, 2019

Little Gem Salad with Bread Crumb Croutons

Serves 6

2 tablespoons unsalted butter (1 oz)
1/2 cup panko bread crumbs
1 teaspoon kosher salt, plus a little more for seasoning
3/4 to 1 cup buttermilk, preferably full-fat
1/2 cup crème fraiche
2 teaspoons grated lemon zest (I used lemon juice)
1/4 cup finely chopped chives (I used parsley and dill)
1 tablespoon thyme leaves
1/2 teaspoon freshly ground black pepper, plus more to taste
6 heads Little Gem lettuce, baby romaine, or romaine hearts, halved lengthwise (I used iceberg lettuce)
1/2 cup finely sliced radishes, preferably French breakfast

In a medium saucepan over medium heat, melt the butter. Add the panko bread crumbs and stir to coat. Continue to stir until the bread crumbs begin to turn golden brown, 1 1/2 to 3 minutes. Transfer to a plate and lightly sprinkle with salt. Let cool.

Meanwhile, in a small bowl, whisk together 3/4 cup buttermilk, crème fraîche, lemon zest, chives, thyme, 1 teaspoon salt, and pepper. If desired, stir in additional buttermilk until the desired consistency is reached. (You can make the dressing in advance and stash it in the refrigerator for up to a day or so)

On a large platter, arrange the Little Gem or romaine lettuce halves cut side up and slightly overlapping.

Spoon the buttermilk dressing over the lettuce, sprinkle with the buttery bread crumbs, and top with sliced radishes. Sprinkle a little more salt and pepper on the radishes and serve immediately.

Recipe comes from "Let Me Feed You cookbook" by Rosie Daykin

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