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Little Gem Salad with Radishes, Pepitas, and Green Goddess Dressing Gluten-Free Recipe

Originally created in the Palace Hotel in San Francisco in 1923 to honor the film of the same name, Green Goddess salad has experienced a popular resurgence. Along with the classic dressing, we add radishes and toasted pumpkin seeds for texture— sliced avocado is another popular addition. While romaine is traditional, we prefer Little Gem lettuces for their attractive, compact heads of small, curly leaves that catch and hold the dressing.

Serves 4 to 6

Author Gayle Pirie and John Clark

Ingredients

  • 4 heads Little Gem lettuce
  • Pinch of kosher salt
  • 1-1/4 cup (300 ml) Green Goddess Dressing (below)
  • 6 red radishes cleaned, tops removed, and thinly sliced
  • 1/4 cup (15 g) toasted pepitas (pumpkin seeds)
  • 1/3 cup (50 g) crumbled queso fresco or feta cheese, or freshly grated Manchego or Parmigiano-Reggiano

Instructions

  1. In a large bowl, separate the lettuces into individual leaves, crush the kosher salt over the leaves, and toss them with enough dressing to coat them (you may not need it all).
  2. Arrange the lettuces on a platter or on individual plates and evenly distribute the radishes, pepitas, and cheese over the top.