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Gem Lettuce Salad

Staff Writer
Gem Lettuce

This composed salad from Etrusca uses dates and candied walnuts to create a deliciously light starter packed with flavor and crunch. 

Deliver Ingredients


For the candied walnuts:

  • 1 ½ cups walnuts
  • 1 egg white
  • 2 ½ tablespoons sugar

For the walnut vinaigrette:

  • 2 ounces toasted walnuts, cut in half
  • 1 ½ ounces Dijon mustard
  • 3 ounces red wine vinegar
  • 2 ounces water 
  • 7 ounces grapeseed oil
  • 3 ounces walnut oil
  • Salt and pepper, to taste

For the salad:

  • 2 heads gem lettuce, leaves removed and cleaned 
  • 4 medjool dates, pitted and sliced in thirds
  • 5 candied walnuts (see above)
  • 2 tablespoons walnut vinaigrette (see above)
  • 1 teaspoon olive oil
  • Salt and pepper, to taste


For the candied walnuts:

Preheat the oven to 350 degrees.

Toss the walnuts with the egg whites and sugar then place on a sheet tray. Bake for 20 minutes without burning the walnuts. 

For the walnut vinaigrette:

In a blender, combine the walnut halves, Dijon mustard, red wine vinegar, and water then blend. Continue to blend while slowly adding the grapeseed oil until the mixture reaches a light and creamy consistency. Finish the dressing by adding the walnut oil. Season well with salt and pepper.

For the salad:

Combine the lettuce, dates, and walnuts in a bowl; dress well with the vinaigrette and olive oil. Toss and season well. 

Lettuce Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Lettuce Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.