Recipes
Step 1
6 Baby gems or baby romaine hearts
1 qt water
3 tbsp (30 g) TREHA®︎
Step 2
1 pt grape or toybox cherry tomatoes, halved
1 tbsp olive oil
salt to taste
ground black pepper to taste
Step 3
1/2 bunch chervil
1/2 bunch tarragon
1/2 bunch chives
1 bunch radishes
Step 4
4 each rustic bread, slices, torn into crouton sized pieces
2 tbsp, olive oil
salt to taste
ground black pepper to taste
Step 5
1 cup mayonnaise
1/2 cup sour cream
1 each shallots, finely minced
1 each garlic clove, finely minced
3 each anchovy fillets, minced
2 each green onions, minced
2 tbsp each parsley, dill, chives, and tarragon, chopped
3 tbsp rice wine vinegar
2 tbsp (20 g) TREHA®︎
1 each avocado, ripe
lemon juice to taste
salt to taste
ground black pepper to taste
Mix water and TREHA®︎ well to make soaking solution. Soak the baby gems lettuce leaves in TREHA®︎ soaking solution for 30 minutes. Drain, spin dry and refrigerate until needed.
Dress tomatoes with the olive oil, salt and pepper and leave at room temperature until needed.
Pick the chervil, and tarragon from the stems, and slice the chives in ½ inch diagonal lengths. Set the herbs aside. Slice the radishes and set aside.
To prepare the croutons: Toss the torn pieces with olive oil, salt and pepper and toast in an oven until deep golden brown.
To prepare the Green Goddess Dressing: Place all the ingredients in a blender, and blend until smooth. If the dressing is too thick it can be thinned with a little water. Season to taste with lemon juice, and salt and pepper.
To serve: Place the Baby Gems on a plate, with all the leaves facing in the same direction. If you have the time, it always looks nice to re-assemble the halves back to their original shape. Combine the herbs, radishes, and tomatoes and sprinkle over the salad. Top with the Green Goddess Dressing and the croutons. Serve immediately.
Retains moisture
Retains natural colors
