Little Gem Salad with Balsamic Dressing

-Boil a small pot of water, enough to boil 3-4 eggs.

-Add the eggs in when boiling and set timer for 7 minutes.

-When eggs are done add some cold water and then lightly crack them on the edge of the pan.

-Soak in cold water for about 5 minutes, then peel.

-When ready to serve, cut in half carefully as yolk is still semi soft. Sprinkle with sea salt and freshly ground pepper.

-Preheat your oven to 375 degrees.

-Put 6-8 pieces of thick cut bacon on a baking tray and bake in the oven for about 12 minutes until golden.

-Cut into bite size pieces then set aside.

-Cut the ends off 2 heads Little Gem lettuce.

-Separate leaves into bite size pieces and wash well.


In a small jar with a tight fitting lid, mix together the following:

1 clove of garlic (put through a press)

¼ cup extra virgin olive oil

1/8 cup Balsamic vinegar

1 scant tsp Dijon mustard

A pinch of sea salt and freshly ground black pepper to taste.

-Mix well.


-Chop up some green onions.

-Arrange the lettuce leaves on some salad plates.

-Top with some green onions, the bacon pieces and the eggs.

-Sprinkle with a few tsp of dressing and the cheese of your choice, Gruyere or sharp cheddar would be nice.

Little Gem Lettuce with Walnuts and Chevre

-Take the stems off a bunch of whole beets.

-Place the beets in a steamer with a lot of water and steam until soft, about 30 minutes.

-Run the beets under cold water until cool enough to handle.

-Slip the skins off then slice the beets into thin rounds.

-Tear 1-2 heads lettuce into small pieces and then wash and spin dry.

-Put the lettuce in a large bowl or on a platter.

-Toast ¼ cup walnuts over medium heat for about 4 minutes, being careful not to burn them.

-Top the lettuce with the sliced beets, some chopped chives, the walnuts and some crumbled chevre goat cheese.

-In a jar with a tightly fitting lid add the following…

-¼ cup extra virgin olive oil, 3 TBS Balsamic vinegar, 1 tsp Dijon mustard, a pinch of sugar, a pinch of salt and some freshly ground black pepper.

-Add 2 cloves of garlic put through a garlic press and add.

-Shake well and serve along side the salad.