Fall Little Gem Lettuce Salad

apple pecan gorgonzola salad in a ceramic bowl

Fall Little Gem Lettuce Salad

Course Dinner, Lunch, Salad

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 181kcal

Author Madeline Tague

Ingredients

3 small gem lettuce heads 14oz total
2 medium apples - I used honeycrisp
½ cup crumbled gorgonzola cheese
½ cup chopped candied pecans
3 tbsp tahini
1 tbsp apple cider vinegar
1 tbsp soy sauce
1 tbsp maple syrup
1 tbsp water more if needed

Instructions

Trim ends off lettuce and cut into bite sized pieces (about 1” x 1”) clean and dry lettuce then pour into a large serving bowl.
Cut apples into ⅛” thick slices - I like to keep the skin on for a pop or color. And place apple slices in the bowl along with the gorgonzola and candied pecans.
In a small pitcher or bowl whisk together the tahini, apple cider vinegar, and soy sauce. It may take a minute for the tahini to evenly mix in. Once that is smooth, mix in the maple syrup. Mix in water 1 tbsp at a time until the dressing reaches a pourable consistency. I usually use between 1 and 2 tbsp of water.
Pour dressing over the salad and toss to coat all ingredients evenly. Serve immediately after dressing for best texture.

Notes

- Dry the lettuce completely. Little gem lettuce holds water in its leaves after washing. Use a salad spinner or pat dry thoroughly with a kitchen towel. Wet lettuce will dilute the dressing and make the salad soggy.

- Dress right before serving. This salad is best tossed and served immediately. The lettuce will start to wilt once dressed so do not dress it ahead of time.

- Thin the dressing with water as needed. Tahini thickens as it sits. Add water one tablespoon at a time and whisk until the dressing is thin enough to pour and coat the leaves easily.

- Slice the apples thin. Slicing the apples about an eighth of an inch thick means you get a little apple in every bite without it being too chunky in the salad.

Nutrition