Food Recipes Salads Little Gem Salad with Lemon Vinaigrette 4.0 (5,329) 1 Review Nancy Silverton's lovely salad, adapted from her Mozza Cookbook, features Little Gem lettuce, a smaller, sweeter variety of romaine. If you can't find it, use hearts of romaine instead. More Green Salads By Nancy Silverton Nancy Silverton Nancy Silverton is the co-owner of Michelin-starred Osteria Mozza, as well as Pizzeria Mozza, Mozza2Go, chi SPACCA, Pizzette and The Barish in Los Angeles. Food & Wine's Editorial Guidelines Updated on March 15, 2018 Rate PRINT Share Trending Videos Close this video player Photo: © Sara Remington Total Time: 30 mins Yield: 4 Ingredients 1 cup walnut halves 1 tablespoon walnut oil Kosher salt 1 small shallot, minced 1/4 cup fresh lemon juice 1 tablespoon Champagne vinegar 1/2 cup extra-virgin olive oil Freshly ground pepper 4 ounces yellow squash, thinly sliced 3 thin red onion slices, separated into rings 4 heads Little Gem lettuce 1/4 cup freshly grated Pecorino Romano cheese, plus more for serving Directions Preheat the oven to 350°. Toast the walnuts on a pie plate until golden, 12 minutes. Let cool, then coarsely chop the nuts. Transfer to a bowl and toss with the walnut oil and a pinch of salt. In a small bowl, combine the shallot, lemon juice and vinegar and season with salt. Let stand for 10 minutes. Slowly whisk in the olive oil and season with pepper. In a large bowl, toss the squash with the onion, lettuce, walnuts, pecorino and half of the dressing and serve. Reserve the remaining dressing for another use. Originally appeared: July 2011 Rate It Print