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

I never thought a recipe would change how I think about cutting lettuce. That was until I came across a dish by José Andrés, ...

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.

In a bowl take half the dressing and mix your baby gem well. Remove the lettuce and add the chicken and the rest of the ...

In batches, gently fry prosciutto sheets 2 minutes, then flip and cook until crisp, 1 minute. Transfer to a paper-towel- lined plate and add oil to pan as needed. Pour any fat remaining into shallots.

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 ...

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.

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 ...

Enter the Little Gem salad with toasted breadcrumbs and creamy Calabrian chile dressing from Carissa Stanton’s new cookbook, Seriously, So Good: Simple Recipes for a Balanced Life, ...

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.

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.