Little gem salad with herbs, maple, lime, and sesame is a crisp, tangy, and nutty vegetable dish that freshens up every meal.

Extra-virgin olive oil, for serving 1. Crumble 6 ounces of the feta into a small bowl; add yogurt, buttermilk, mayonnaise, lemon zest, lemon juice, garlic, ½ teaspoon of the salt and ½ teaspoon ...

Pour oil to the depth of 1 inch in a small saucepan over medium-high heat. Line a bowl with paper towels. When oil shimmers, sprinkle in lentils, being careful to avoid splatters.

Make the dressing . Toast coriander, cumin, and fennel in a small skillet over medium, stirring often, until fragrant, about 3 minutes. Remove from skillet; let cool 5 minutes.

Now, blend, slowly adding extra virgin olive oil. "If you rush this process, the sauce won't bind," Piazza says. Before you serve it, strain the vinaigrette, to remove any blackberry seeds.

2 oil-packed Calabrian chiles, drained and chopped. 1 oil-packed anchovy fillet, drained. 2 tablespoons fresh lemon juice. 1 1/2 tablespoons red wine vinegar. 1 tablespoon sour cream. 1/2 ...

To make the Little Gem salad, place a large griddle pan over a high heat. Brush the lettuce halves with the oil and season with salt and pepper.