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Green Gem Wedge Salad

Green Gem Wedge Salad

Green Gem Wedge Salad recipe features Romaine lettuce from LivFarms crowned with miso aioli and vibrant ribbons of Red Leaf lettuce. Discover a salad that celebrates the beauty of fresh whole greens in every bite. The heart of this dish is a LivFarms' Romaine lettuce. It's served upright and dressed tableside with a luscious miso aioli. Ribbons of Red Leaf lettuce wind around the core, offering a spectrum of green to deep red hues and a tender crisp texture. Thinly sliced cucumbers and shaved breakfast radishes add cool crunch and vibrant color. While a scattering of crispy shallots brings a savory finish. Fresh chives provide an aromatic lift, tying all the elements together.
Each ingredient in this salad plays a role in creating layers of flavor, color, and texture. Miso aioli is a creamy blend of miso paste, egg yolk, lemon juice, and neutral oil. The miso adds savory depth and umami. This is an exciting alternative to classic Caesar or ranch dressings. Crispy shallots and toasted seeds deliver satisfying crunch and nutty richness. The combined elements offer balanced texture, nutrition, and vibrant color.
This salad is a showpiece of freshness and flavor. It is perfect as a light meal or as a stunning starter for a dinner party. Each bite is crisp, creamy, and herbaceous. This makes a nourishing and memorable choice for any occasion. Serve as a refined main course or pair with grilled shrimp for an elevated lunch.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 21 minutes
Servings: 1
Course: Salad
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small head Romaine lettuce (about 3–4 inches across) root trimmed but intact
  • ½ cup Red Leaf lettuce torn into ribbons
  • ¼ cup English cucumber thinly sliced
  • ¼ cup breakfast radish or regular radish shaved thin
  • 2 tablespoons crispy shallots (store-bought or homemade)
  • 1 tablespoon fresh chives finely chopped
  • 2 tablespoons toasted sunflower seeds or pumpkin seeds
  • 2 tablespoons Miso Aioli (see notes)
  • Toasted Sesame Vinaigrette (for serving, optional)
  • Pinch of sea salt
  • Pinch of freshly cracked black pepper

Equipment

  • Chef’s knife
  • Cutting Board
  • Small mixing bowls
  • Whisk
  • Baking sheet
  • Parchment paper
  • Vegetable peeler or mandolin
  • Spoon or piping bag

Method
 

1. Prepare the Lettuce:
  1. Rinse the Romaine and Red Leaf lettuce gently under cold water. Pat dry with a clean towel. Place the Romaine upright on a serving plate. Arrange the Red Leaf ribbons around the Romaine core for color and texture.
2. Prep Vegetables:
  1. Slice the cucumber and shave the radishes thinly using a vegetable peeler or mandolin. Tuck the cucumber slices and radish ribbons around and into the lettuce layers.
3. Add Crunch:
  1. Sprinkle the crispy shallots and toasted seeds over the top and around the base of the lettuce.
4. Dress the Salad:
  1. Drizzle or pipe the Miso Aioli generously over the lettuce wedge, making sure it falls between the layers. Finish with a light drizzle of Toasted Sesame Vinaigrette if desired.
5. Garnish and Serve:
  1. Scatter the chopped chives over the salad. Season with a pinch of sea salt and freshly cracked black pepper. Serve immediately, allowing guests to pull apart the leaves and enjoy the medley of textures and flavors.

Notes

Chives offer a mild, onion-like aroma that brightens every bite. Their delicate green stems can be finely chopped and sprinkled raw over the salad, releasing fresh flavor and a gentle pungency without overpowering the dish. To maximize aroma, add chives just before serving.
Chives are rich in vitamins A and C, as well as antioxidants that help support immune function and fight inflammation (Journal of Food Composition and Analysis, 2016). They also provide small amounts of folate and choline, nutrients that benefit brain and heart health. Their subtle sharpness brings balance to creamy or tangy dressings.