LITTLE GEM SALAD

From Troy MacLarty, Chef, Lovely Hula Hands
4057 N. Mississippi Ave., Portland, OR 97227

Makes 6 servings

16 heads little gem lettuce, cut in half lengthwise, washed and dried
18 small breakfast radishes, stems removed
4 farm-fresh eggs
1/4 baguette, thinly sliced
1/4 bunch chives
1/4 bunch chervil, picked from stem
1/8 bunch tarragon, picked from stem
1/8 bunch parsley, picked from stem
1 tsp Dijon mustard
1 small garlic clove, lightly crushed so it stays together
2 Tbsp red wine vinegar
1/2 cup extra virgin olive oil
Salt and pepper to taste

1. Make vinaigrette by mixing mustard, red wine vinegar, garlic, and a pinch of salt and pepper. Allow mixture to macerate for 15 minutes. Add olive oil and adjust seasoning with salt and pepper.

2. Make croutons by brushing baguette slices with olive oil and toasting in 400-degree oven until lightly browned. Allow to cool and break up into croutons.

3. Cook eggs in simmering water for 9 minutes and then shock in ice water. Peel eggs and cut into quarters. Each egg should have a set white and soft yolk. Season the eggs lightly with salt and pepper.

4. Slice radish thinly on a mandolin or by hand. Toss little gems, radishes, croutons, and herbs with a good pinch of salt and pepper. Toss with vinaigrette, keeping in mind that little gems are fairly compact and therefore need more dressing than typical salad greens. Separate salad onto six plates; top each with three-quarters of an egg, and serve.