Little Gem and Pickled Cucumber Salad with Green Goddess Dressing

Source: Joanne Weir,

Recipe Type: | Seasons:

This recipe was demonstrated for CUESA’s Market to Table program on July 16, 2016.

Serves 6


Pickled Cucumbers
3 cucumbers, thinly sliced
2 teaspoons salt
¾ cup apple cider vinegar
¼ cup cold water

Green Goddess Dressing
¼ cup snipped chives
¼ cup fresh flat leaf parsley leaves
2 anchovy fillets
2 tablespoons white wine vinegar
3 tablespoons extra-virgin olive oil
½ cup crème fraîche
Kosher salt
Freshly ground black pepper

6 heads Little Gem lettuce, ends trimmed, leaves separated
2 cups multi-colored cherry tomatoes, halved


To pickle the cucumbers: place all of the ingredients in a bowl and set aside for 5 minutes. Drain and pat the cucumbers dry.

To make the dressing: place the chives, parsley, anchovy fillets, and vinegar in a food processor and pulse a few times to combine. With the motor running, add the olive oil in a steady stream, stopping to scrape down the sides of the processor periodically, and process until smooth. Add the crème fraiche and process until smooth. Season to taste with salt and pepper.

To make the salad: place the dressing and lettuce in a bowl and toss together until the lettuce is coated with dressing. Add the pickled cucumbers and tomatoes and toss gently. Arrange on serving plates and serve immediately.

Photo by Ariana Vanrenen.

Farmers Market Ingredients