Gem green beans with feta salad recipe is clear, crunchy and fun to eat

How Little Gem lettuce became the crown jewel of restaurant salads

A week or so later, a similar plate of neat salad boats came to my table at another restaurant. Two encounters may not officially qualify as a trend, but I’d put my money on their star rise. Anyway, I can’t lose, because popular or not, they’re a deliciously different way to eat fresh veggies — uncomplicated, crunchy, and creamy — like a modern reboot of an iceberg wedge salad.

For this version, you can use Little Gem lettuce or large heads of endive – both have the firm, tightly packed leaves that make for great presentation. Each cup is cut in half lengthwise and then placed on its uncut side with a small slice inside if needed. The boats are liberally slathered with a creamy yogurt-based lemon and feta dressing, then simply and brightly topped with chopped radishes, scallions, and lemon zest. If you want to go a step further, dill, parsley or mint are also a nice addition.

There are so many ways you can work with the concept depending on the season and what you have on hand, changing the dressing to blue cheese or ranch, etc. For summer I imagine a topping of chopped tomato, cucumber and basil . With all the creative possibilities, the lettuce salad seems destined to go viral.

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• 4 heads of Little Gem lettuce (1 lb total) or 4 large heads of endive (1 1/2 pounds total)
• 1/3 cup plain Greek yogurt (low-fat or whole)
• 1/3 cup (1 1/2 ounces) crumbled feta cheese
• 2 tablespoons mayonnaise
• 2 teaspoons fresh lemon juice
• 2 medium radishes, finely chopped
• 2 medium scallions, cleaned and thinly sliced
• 1 teaspoon finely grated lemon zest
• Freshly ground black pepper, to taste

Cut the bruised outer leaves of the lettuce or endive and cut off the bottom of the core. Halve each head of lettuce or endive lengthwise. If necessary, cut a small wedge from the back of each half so that it lies flat with the cut side up.

In a small bowl, whisk together the yogurt, feta, mayonnaise, and lemon juice. Divide 1 heaping tablespoon of the yogurt-feta mixture over each lettuce or endive half. Sprinkle each with a quarter of each of the radishes and scallions, a squeeze of lemon zest and a twist of the pepper mill, and serve.

Per serving (2 lettuce/endive boats and about 2 tablespoons of filling, with low-fat Greek yogurt)

Calories: 102; Total fat: 8 g; Saturated fat: 2 g; Cholesterol: 15mg; Sodium: 186mg; Carbohydrates: 5 g; Dietary fiber: 2 g; sugar: 2 g; Protein: 4 grams

This analysis is an estimate based on available ingredients and this preparation. It should not replace the advice of a dietician or nutritionist.

From cookbook author and registered nutritionist Ellie Krieger.

Tested by Olga Massov; e-mail questions to [email protected]†

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