Little Gem Lettuce With Summer Squash Walnuts And Pecorino Recipes

Steps:

• Whisk together both vinegars, shallot, and mustard. Gradually whisk in both oils; season with salt and pepper. Stir in walnuts.
• Arrange lettuce on a large platter; spoon vinaigrette evenly over top and serve.

Steps:

• Cook farro in a pot of boiling salted water until al dente, 25-35 minutes. Drain and spread out on a baking sheet; let cool.
• Whisk garlic, oil, and lemon juice in a large bowl to combine; season dressing with salt and pepper. Add farro, peas, and lettuce to bowl, season with salt and pepper, and toss to coat. Add pea shoots and toss just until coated. Serve topped with Pecorino.

Steps:

• Boost the Cream:
• Combine garlic and cream in a small bowl. Season with salt and 1/2 teaspoon pepper. Cover and chill 1 hour.
• Go Nuts:
• Toast the hazelnuts on a rimmed baking sheet in a 350° oven, tossing occasionally, until golden, 8-10 minutes. Let cool; coarsely chop.
• Veg Out:
• Thinly slice the carrots lengthwise on a mandoline and separate leaves from lettuce.
• Get Dressed:
• Strain the infused cream into a medium bowl and add the oil. Whip to very soft peaks, then whisk in 1 tablespoon lemon juice. Taste and season with more salt and pepper if needed.
• Bring It Home:
• Toss the carrots, lettuce, mint leaves, and half of hazelnuts with remaining 1 tablespoon lemon juice in a large bowl; season with salt and pepper. Add a few dollops of lemon cream and gently toss to coat. Spoon remaining lemon cream onto a platter and mound salad over. Top with cheese, remaining hazelnuts, and some cracked pepper and flaky sea salt.

Steps:

• Place the onion slices in a small bowl of ice water and set them aside while you prepare the rest of the ingredients for the salad.
• Adjust the oven rack to the middle position and preheat the oven to 325°F.
• Scatter the walnut halves on a baking sheet and toast them for 10 to 12 minutes, shaking the pan occasionally for even toasting, until they're lightly browned and fragrant. Remove the walnuts from the oven and set them aside to cool to room temperature. Transfer the walnuts to a small bowl, drizzle with the walnut oil, sprinkle with salt, and toss to coat the nuts with the seasonings.
• Drain the onion, pat dry with paper towels, and place it in a medium bowl. Add the squash, drizzle with 1 tablespoon of the vinaigrette, season with salt, and toss to coat the vegetables with the seasonings. Add the grated pecorino romano and toss gently to distribute the cheese. Taste for seasoning and add more vinaigrette or salt, if desired.
• Discard any brown or unappealing outer leaves from the lettuce heads. Pull the leaves away from the cores, putting them in a large, wide bowl, and discard the cores. Season the lettuce with salt and toss gently to distribute the salt evenly. Drizzle the remaining 1/4 cup of vinaigrette over the lettuce and toss, gently massaging the vinaigrette into the leaves. Taste for seasoning and add more vinaigrette or salt, if desired.
• Building the salads in three layers, place three of the largest lettuce leaves in the center of each of four plates like a triangle. Scatter one-third of the squash and onions on the leaves, dividing them evenly. Lay two onion rings and scatter several walnut halves on each salad. Build two more layers the same as the first, using the medium leaves for the second layers and reserving the smallest leaves for the top layers. Grate fresh pecorino romano and coarsely grind black pepper over each salad. Scatter the remaining walnuts around the salads, dividing them evenly, drizzle about a teaspoon of vinaigrette around each salad, and serve.
• Friulano (Friuli)