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. Drain lettuce. Trim at root, separate leaves ...

Little Gems have a good shelf-life and can keep for up to seven days in the salad drawer of the refrigerator. Keep them in the original packet, or store them with a damp piece of kitchen towel in ...

Cook, stirring frequently ... As for the greens, the recipe calls for Little Gem, a type of lettuce that’s a cross between butter and romaine. But you can substitute romaine, Boston or Bibb ...

You can use any salad leaves you like. Remove any old or damaged leaves and wash well before cooking. Romaine, Little Gem, iceberg, round lettuce, or bags of mixed leaves all work well.

Cut each lettuce into four neat wedges yielding 12 ... As you whisk, add the oils slowly at first, then a little faster as the emulsion forms. Finally whisk in the water to make a spreadable ...