Emmy Recipe: 1st Course Little Gem Salad

Little Gem Salad Recipe

From now until Sunday September 22nd, LATF USA has the exclusive recipes for the 65th Annual Emmy Award – Governor’s Ball dinner! Let’s start with something light… Little Gem Lettuce Salad

Basil Scented Mozzarella, Marinated Sun-Ripened Tomatoes, Heirloom Baby Beets, Cider Maple Syrup and Sunflower Seeds, Basil Chips, Virgin olive oil

Suggested wine pairing: 2011 Beaulieu Vineyard® Carneros Chardonnay

4 Servings

4 heads little gem lettuce

4 baby yellow beets

4 baby pink beets

4 baby red beets

4 tablespoons sherry vinegar

1 cup virgin olive oil

4 tablespoons cider maple syrup

2 tablespoons sunflower seeds

3 baby heirloom tomatoes

1 small loaf ciabatta or other rustic bread

16 leaves fresh basil

12 pieces bocconcini mozzarella

1 teaspoon cracked black pepper

¼ cup balsamic vinegar

¾ cup olive oil

1 teaspoon finely chopped garlic

1 teaspoon brown sugar

Sea salt and fresh ground black pepper to taste

For the Beets:

Roast beets in a 350°F oven until cooked through. Remove from oven and let cool. Peel and cut into quarters; mix together the sherry vinegar, maple syrup and 4 tablespoons of the olive oil. Toss beets in dressing and sprinkle with sunflower seeds.

For the Croutons;

Slice the bread as thinly as possible; drizzle generously with olive oil. Toast in 350°F oven until crisp light golden color.

For the Mozzarella:

Slice 4 leaves of the basil into very fine strips. Cut the bocconcini mozzarella balls in half; season with salt and pepper, basil, and a few drops of olive oil.

For the Tomatoes:

Cut the tomatoes in half; season with salt, pepper, and a few drops of olive oil.

For the Balsamic dressing:

Mix vinegar, sugar, garlic, salt and pepper; whisk in olive oil.

For the Fried Basil Chips:

Heat oil to 375°F and fry remaining basil leaves until crisp (approximately 10 seconds). Season chips lightly with salt.

To serve:

Cut the gem lettuce into quarters lengthwise, and place 4 on each plate.

Place the tomatoes, mozzarella and beets sporadically on salad; top with the croutons and fried basil. Spoon vinaigrette on top, and serve.


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