Baby Gem Lettuce Salad

This is a “quick flick recipe”, which are useful, simple recipes for things like sauces, sides and spice blends. Since they are quick and easy, I share them without the usual bells and whistles such as method videos and step-by-step photos, so I can get more of them to you!

This Baby Gem Salad is the side to accompany the JB’s French Pork Schnitzel that we as well published today. – Nagi x

Ingredients in French Bistro Baby Gem Lettuce Salad

Here’s what goes into the salad. I’ve published the Creamy French Dressing separately as it’s worthy of being a standalone method – it’s uses extend far beyond just this salad (try it once and you’ll understand!).

- Baby gem lettuce – Also known a “Little Gem Lettuce”, these are baby cos lettuce (called romaine in the US). They are typically sold in packs of 3 here in Australia.

They have crisp leaves and a sweet savour, with the perfect balance of crunch and tenderness for salads. - Cherry tomatoes or grape tomatoes – Lovely bright red colour and pops of juiciness in this salad.

You could cut 2 regular tomatoes into bite size pieces and use that instead. - Eschalot – Also known as French onions, and called “shallots” in the US. They look like baby onions, but have purple-skinned flesh, are finer and sweeter.

Not to be confused with what some people in Australia call “shallots” ie the long green onions. We only need half for this recipe.

- Chives – This mild onion-flavoured herb that adds a little freshness and colour to the salad. We finely slice them so they scatter through the leaves.

Chives are also used in the Creamy French Dressing. - Bread (for croutons) – Any baguette or roll, preferably a little stale which makes it easier to cut into cubes. - Olive oil – For baking the croutons to make them crisp.

And here is what the Creamy French Dressing looks like. Just shake it up in a jar or whisk in a jug!

JB has a specific order in which he builds this salad. He initially only tosses through half the tomatoes, croutons and chives with half the dressing, transfers everything into a serving bowl then scatters the remaining tomatoes, croutons and chives on top, then finally drizzles it all over with the rest of the dressing.

A minor detail it may seem, but it makes quite a difference to the final presentation so you see all the colours and elements of the salad, rather than sinking to the bottom! Aren’t you so glad I convinced JB to dictate the method to me?? Simple but fabulous!! 🙂 – Nagi x

Baby Gem Lettuce Salad

- 3 baby gem lettuce (aka little gem lettuce), leaves separated, washed and dried (Note 1)

- 1 cup cherry tomatoes , cut in half (or grape tomatoes, or 2 regular tomatoes cut into bite size pieces) - 1/2 eschalot (US: shallot), finely diced (Note 2)

- 1 1/2 tbsp chives , finely chopped - 1 quantity Creamy French Dressing - 1 cup white bread like baguette , ciabatta, sourdough, cut into 1cm / 0.4″ cubes – preferably stale (Note 3)

- 1 tbsp extra virgin olive oil - Pinch of preparation salt / kosher salt

- Preheat the oven to 200°C / 390°F (180°C fan-forced). - Toss the bread with the oil and salt. Spread on a tray and bake for 10 minutes, tossing once halfway.

- Cool on the tray before using. (These will keep for weeks in an airtight container in the pantry). - Place all the lettuce leaves in a large bowl.

- Add half of each the tomatoes, croutons, chives and eschalots. Drizzle with half the dressing then gently toss with your hands. - Pour into a serving bowl or pile on a platter.

Scatter the remaining tomatoes, croutons, chives and eschalots across the top, then drizzle with the remaining dressing. Eschalots are small, mild onions with purple-tinged flesh and a sweeter, more delicate savour than regular onions, commonly called shallots in the US.

Substitute with 2 tbsp red onion or green onion, very finely chopped. Best bread for croutons – Use a crusty bread like baguette, ciabatta or sourdough as they make good sturdy, crunchy croutons. I keep the crust on.Avoid white sandwich bread if you can – the croutons will bake up crunchy but they soften too easily upon contact with dressing or juicy vegetables like tomatoes.Leftovers – As with most leafy salads, once dressed it doesn’t last long as the oil in the dressing makes the lettuce go limp.

To make ahead, prepare all the components and keep them separate, then assemble just prior to serving.