Little Gems with Green Goddess, Radishes, and Fried Croutons

Name: Little Gems with Green Goddess, Radishes, and Fried Croutons
Cuisine: American
Ingredients: 4 loose cups (215 g) day-old Focaccia or sourdough bread, crusts removed, bread cut into roughly ½-inch (12 mm) cubes; Canola oil, for frying; 4 loose cups (215 g) day-old Focaccia or sourdough bread, crusts removed, bread cut into roughly ½-inch (12 mm) cubes; 4 loose cups (215 g) day-old Focaccia or sourdough bread, crusts removed, bread cut into roughly ½-inch (12 mm) cubes; Kosher salt; 4 loose cups (215 g) day-old Focaccia or sourdough bread, crusts removed, bread cut into roughly ½-inch (12 mm) cubes; 3 tablespoons anchovies, chopped (about 8 fillets); 1 cup (125 g) thinly sliced French Breakfast radishes; 5 large heads (about 1 pound / 500 g) Little Gem lettuce, leaves separated (tough outer leaves discarded); 1½ cups (355 ml) Green Goddess Dressing; 1 cup (125 g) pumpkin seeds; freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Four Horsemen

By Nick Curtola , Gabe Ulla , James Murphy and Justin Chearno

Published 2024

About

The dressing is so satisfying and the fresh gems are so alive, but fried croutons are kind of hard to compete with. Prepare them at the last minute so they’re still warm when tossing the salad. The outsides should be crunchy, with a softer, chewy interior. If frying isn’t feasible, you can oven-bake them. And if you can’t find Little Gems, romaine hearts make a fine substitute. In general, better a fresh and crisp replacement green than some sad, limp gems.

Ingredients

Americas
Europe
United States
Italy
Mediterranean
Brooklyn

Ingredients

Method