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Little gem salad

Recipe by:Sam and Shawnda Marmorstein
Los Olivos Wine Merchant & Café, Los Olivos


  • Vinaigrette
    1/2 cup rehydrated currants
    1/2 cup honey
    1/4 cup capers
    Zest and juice of 1 lemon
    Zest and juice of 1 medium orange
    1 cup extra virgin olive oil
    Salt and pepper, to taste
  • Salad
    4 heads little gem lettuce, washed and cut in wedges
    1 medium Chioggia or golden beet, shaved with a peeler
    1 1/2 cups grapes, halved
    1 cup shaved radishes
    3/4 cup toasted, chopped pistachios
    3/4 cup gorgonzola crumbles


For vinaigrette: In a blender, combine currants, honey, capers and citrus zest and juices. Pulse on high for a second or two multiple times until the mixture achieves a chunky consistency. Transfer to a bowl and whisk in olive oil. Taste and season.

For salad: In a bowl, toss lettuce, beets, grapes and radishes with vinaigrette. Arrange on a plate and garnish with pistachios and gorgonzola.

Serves 4

Photo: © 2021 Silas Fallstich

Califonia Bountiful