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Little Gem Salad with Champagne Vinaigrette


1 tablespoon walnut oil
Kosher salt
1 small shallot, minced
¼ cup fresh lemon juice
1 tablespoon Champagne vinegar
½ cup extra-virgin olive oil
Freshly ground pepper
1 bunch French Breakfast radish, thinly sliced
1 red spring onion, thinly sliced
4 heads Little Gem lettuce, leaves torn or coarsely chopped
¼ cup freshly grated Pecorino Romano cheese, plus more for serving


  1. Preheat the oven to 350°. Toast the walnuts on a pie plate until golden, 12 minutes. Let cool, then coarsely chop the nuts. Transfer to a bowl and toss with the walnut oil and a pinch of salt.
  2. In a small bowl, combine the shallot, lemon juice and vinegar and season with salt. Let stand for 10 minutes. Slowly whisk in the olive oil and season with pepper.
  3. In a large bowl, toss the radish, spring onion, lettuce, walnuts, pecorino and half of the dressing and serve. Reserve the remaining dressing for another use.