Little Gem Salad

(Serves 4)

-3 heads little gem lettuce, core removed, leaves separated and washed

-1 small bulb fennel, tough outer leaves removed 

-4 leaves basil

-1 watermelon radish, peeled

-4T toasted breadcrumbs

-3oz poppy seed dressing

-½ small lemon

-Salt & Pepper

Split the fennel bulb in half through the core. Remove the core and slice as thinly as possible with a knife or, preferably, on a Japanese mandolin. Shave the radish as thinly as possible. Combine lettuce, fennel, radish, half the bread crumbs and the dressing in a mixing bowl. Tear the basil leaves and add to the bowl. Add a good pinch of salt and a  bit of pepper and mix well. Taste and adjust seasoning to your liking. Place in a serving bowl and add a good squeeze of lemon and the rest of the breadcrumbs.

Poppy Seed Dressing 

-1 shallot, finely minced

-½ C Buttermilk

-½ C Cream

-1 C Hellman’s Mayonaise

-½ Lemon, Zest & Juice

-¼ C Champagne Vinegar

-1t Salt

-½ t Black Pepper

-¼ t Sugar

-2t Poppy Seeds

Whisk everything together in a mixing bowl. Check seasoning and adjust to your liking.