Grilled little gem salad with pita croutons

Indulge in the smoky flavors of our grilled little gem salad, complemented by crunchy pita croutons for a delightful culinary experience.

Ingredients:

• heads Little Gem lettuce (about 1½ lbs.), halved lengthwise
• tablespoons olive oil, divided, plus more for grill
• Kosher salt, freshly ground pepper
• pocket pitas, split along the seam
• tablespoons white wine vinegar
• tablespoons chopped fresh tarragon
• small shallot, finely chopped
• teaspoon Dijon mustard
• cup Sun Gold tomatoes, halved
• cup whole flat-leaf parsley leaves
• ounces ricotta salata, crumbled

Instructions:

1. Prepare the grill and lightly grease the grates with oil. Mix the lettuce with 2 tablespoons of olive oil in a big bowl, season it with salt and pepper, and coat the pita with 2 tablespoons of olive oil.
2. Grill the lettuce, turning it once, until the outer part is slightly charred while the inside remains firm, approximately 2 minutes per side. Let it cool down, then separate the leaves. At the same time, grill the pita until it turns crispy, about 1 minute per side. Once cooled, break it into small pieces.
3. Combine vinegar, tarragon, shallot, mustard, and the remaining 2 tablespoons of oil by whisking them together in a large bowl. Season it with salt and pepper. Add the lettuce, tomatoes, parsley, ricotta salata, and pita pieces, mix everything well.
4. PREP AHEAD: The dressing can be prepared up to 1 day in advance.

Summary:

• Calories: 1321 kcal
• Fat: 92 g
• Protein: 31 g
• Carbs: 109 g
• Potassium: 2836 mg
• Magnesium: 251 mg