little gem with creamy dressing, hazelnuts, and petals

SERVES 4 AS A STARTER OR SIDE Little Gem has an unbeatable crunch and feels fresh and light, even when smothered in a creamy dressing. Ever since I made this dressing for my friend David and told him the secret ingredient was mayonnaise, he thinks everything I make has mayonnaise in it, but it’s just not true . . . not really, at least. This makes a great side dish to any holiday meal that needs some leafy greens on the table.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

COOK: Preheat the oven to 350°F (175°C). On a rimmed baking sheet, toss 1 big handful hazelnuts, ½ tablespoon butter, 1 tablespoon oil, 2 tablespoons Pecorino, and a bit of salt and pepper. Bake for about 8 minutes, until nice and golden. Set a timer! Cool a little bit and roughly chop.

Step 2

MAKE THE CREAMY LEMON DRESSING: Whisk together 3 tablespoons mayonnaise, the zest and juice of 1 lemon, and a bit of salt and pepper until completely smooth and combined.

Step 3

PREP: Separate the leaves of 4 heads lettuce and tear into bite-size pieces;

Step 4

wash and spin dry.

Step 5

ASSEMBLE AND SERVE: Toss the lettuce and dressing in a large bowl.

Step 6

Transfer to serving plates or a platter and scatter with 1 handful mint leaves, the toasted hazelnuts, and more cheese, if desired.

Step 7

STYLING TIP Edible flowers can elevate a really simple salad into something special, especially for holidays and occasions. Many of them add wonderful flavor too—my favorites are nasturtiums and coriander blossoms, which are both quite common, especially if you have a garden at home. Chive and garlic blossoms are other favorites that provide flavor, but check your famers’ market and even your grocery store; most places have at least a little something.