The big green little gem salad from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 65) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hbakke on October 23, 2024

    Nice, basic salad. I used baby romaine, but little gem would have been ideal. The layering technique was a nice way to get even distribution of the different components.

  • lean1 on October 22, 2024

    I loved this salad. I love the dry mixture and the dressing is simple but really flavorful. Will make this often.

  • bernalgirl on October 22, 2024

    I love her layering technique with this salad. I don’t love hand-chopping leaping bits of sunflower seeds, however, so dI chucked the “rubble” into my mini food processor which was perfect for this job. I wanted more, next time I’ll add Worcestershire sauce to the vinaigrette and maybe shaved radishes to layers of lettuce. I’d also consider adding cured black olives to the rubble.

  • pattyatbryce on April 01, 2024

    So easy and infinitely riff-able. Great when you just want a little green salad to complement a meal. I added more mustard to the dressing out of preference.

  • SpatulaCity on March 26, 2024

    I appreciated the explanation of Deb’s salad theory and enjoyed putting it to work! Trader Joe’s is currently selling little gems and I loved using them in place of my usual romaine. The rubble was great and I adjusted to ingredients on hand - peanuts instead of sunflower seeds, and extra slow roasted tomatoes, also from this book. Added cucumber, cilantro and used rice vinegar in the dressing since I was going for a slight Asian influence. The fresh garlic chopped fine is strong! In a good way. And the presentation of the leaves on the platter with the rubble is great!

  • anya_sf on May 12, 2023

    I used sliced romaine and followed my standard salad-making procedure: washing the lettuce in a salad spinner (I love mine, but then again I have a lot of storage; after washing, I wrap the leaves in a towel and put them in the fridge for a bit), mixing the dressing in a shaker jar (glad I did, as I only need half), using tongs to toss the salad, first with the dressing, then with the "rubble", which clung nicely to the leaves. This was so good! I will use that rubble idea over and over.

  • lilpomelo on December 29, 2022

    This was an exceptional salad and the notes really spell out the method for creating such a salad so that there are many riffs possible. I didn't have some of the ingredients on hand, such as the sun dried tomato, and substitutes some honey roasted pecans for the sunflower seeds, but they was to create a crumble with garlic, cheese and nuts - which I seasoned to taste. This was one of the most delicious "simple" salads I've ever had and I'm sure will be in the "forever files".

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