BABY GEM SALAD WITH BASIL OIL VINAIGRETTE
Baby Gem Salad with Basil Oil Vinaigrette
Baby gem lettuce has this perfect balance of crunch and tenderness that makes it ideal for a salad you actually want to eat with your hands. Here, it's paired with peppery radish and thinly sliced shallot for a bit of bite, then tossed in a vibrant basil oil vinaigrette made by blanching fresh basil and blending it into a bright, herbaceous dressing. A scatter of toasted pine nuts on top adds warmth and a little richness to balance the freshness of the greens. It's light, simple, and a little unexpected, the kind of salad that ends up stealing more attention than you'd think from something so understated.
BABY GEM SALAD WITH BASI OIL VINAIGRETTE
Servings: 4
You can make a jar of basil oil and store it in your refrigerator for up to a week. Serve it over tomatoes, or drizzle on pasta for a fragrant kick.
FOR THE BASIL OIL
- 1½ cups (45g) fresh basil leaves, packed
- ½ cup (115g) neutral oil (grapeseed, olive oil or a combination of both)
Bring a small pot of water to a boil. Blanch the basil leaves for 10–15 seconds, then immediately transfer to an ice bath to stop the cooking and lock in the color.
Drain the basil and squeeze out as much water as possible, then pat dry thoroughly with a clean towel — any remaining water will dilute the oil.
Blend the basil and oil on high speed for 1–2 minutes, until fully broken down and vivid green. The friction from blending will warm the oil slightly, which is fine.
Strain through a fine mesh sieve lined with cheesecloth, letting it drip naturally rather than pressing (pressing pushes solids through and clouds the oil). Season with a pinch of salt.
FOR THE BASIL OIL VINAIGRETTE
- ¼ cup (55g) basil oil (from above)
- 2 TBSP fresh lemon juice
- 1 tsp white wine vinegar
- 2 TBSP honey
- ½ tsp salt
FOR THE SALAD - 4 heads (about 400g) baby gem lettuce, leaves separated
- 6 radishes (about 90g), thinly sliced
- 1 shallot, thinly sliced
- a handfull of fresh basil leaves, washed and roughly torn
- 3 to 4 tbsp toasted pine nuts
INSTRUCTIONS
In a small bowl or jar, whisk (or shake) the basil oil, lemon juice, white wine vinegar, honey, and salt until emulsified. Give it a taste for seasoning, and adjust if necessary
Toast pine nuts in a dry pan over medium heat, 2–3 minutes, until golden. Let cool.
Combine lettuce, radish, shallot, and basil leaves in a large bowl.
Drizzle with enough vinaigrette to lightly coat, toss gently, and top with pine nuts. Serve immediately.
Divide the salad among serving plates, breaking into the burrata to make sure everyone gets their share! Serve immediately.