Little Gems and Radishes With Ricotta Salata and Seeds


For the those that love radishes, and just really good salads, there's this recipe. Forget limp mesclun greens, goodbye watery iceberg, no more mouth-drying spinach. This recipe is all about the radishes but Little Gem, tiny heads of snappy lettuce that look like extra-pretty, mini hearts of romaine are the vehicle to enjoy an array of radishes. You’ll top the wedges with peppery mixed radishes: go wild, look for black, breakfast, French, Easter, and watermelon radishes for a drop-dead gorgeous salad. The shaved ricotta salata, a hard and salty cheese adds a different kind of punch. While, a mixed mixture of seeds add an extra crunch. It’s gorgeous, restaurant-worthy and best of all, actually delicious. Substitution tip: If you can’t find Little Gem, romaine hearts or tight heads of fresh Bibb or Boston lettuce are a decent swap.

Little Gems and Radishes With Ricotta Salata and Seeds Recipe
Photo: Greg DuPree
Hands On Time:
10 mins
Total Time:
10 mins
10 serves


  • 1 teaspoon lemon zest plus 3 Tbsp. fresh juice (from 1 lemon)

  • .3333 cup olive oil, plus more for drizzling

  • ½ teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • 3 heads Little Gem lettuce (about 1¼ lb. total), quartered lengthwise

  • 2 ½ cups thinly sliced mixed radishes (such as breakfast, French, Easter, black, and watermelon radishes) (from 12 radishes)

  • 3 ounces ricotta salata cheese, shaved

  • ¼ cup roasted salted sunflower seed kernels

  • 1 tablespoon poppy seeds

  • 1 tablespoon toasted sesame seeds

  • 2 teaspoons flaky sea salt


  1. Place lemon zest and juice in a large bowl; gradually pour in oil, whisking until combined. Whisk in kosher salt and pepper. Add lettuce and radishes; toss to combine. Arrange on a serving platter. Sprinkle with cheese, sunflower seeds, poppy seeds, sesame seeds, and flaky salt. Drizzle with oil; serve immediately.

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