Our friend Rachel originally inspired this salad as she wanted “individual” salads for an Oscar viewing party. While these wedges required a fork and knife, the end product was amazing.
I combined a few concepts from other recipes on Pinterest including this Williams-Sonoma Taste little gem salad recipe and added (what else?) bacon and some roasted chickpeas for a little crunch. The combo was incredible.
Here’s a look!
1 hr. including roasting chickpeas
- little gem (6) or butter leaf lettuce (4) (you can quarter the butter leaf or halve the little gem)
- one package bacon
- two cans chickpeas
- bundle of radishes
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 garlic cloves, minced
- 1/2 cup minced fresh chives
- 1/3 cup minced fresh flat-leaf parsley
- 3 Tbs. minced fresh tarragon
- 1 Tbs.+ fresh lemon juice
- 1 Tbs.+ champagne vinegar
- Salt and freshly ground pepper
- Roast your chickpeas following this recipe (although I pulled mine out about 20 minutes after I turned off the oven, and they were plenty crunchy).
- Bake the bacon until nice and crispy on another shelf in the oven.
- While the chickpeas are roasting and the bacon is crisping, halve or quarter the lettuce, thinly slice the radishes, and combine the salad dressing ingredients in a medium bowl. I used a little extra lemon juice and champagne vinegar than the recipe called for because I like tangy dressings, especially when mayonnaise is involved.
- Remove the chickpeas and allow them to cool.
- Remove the bacon from the grease in the pan and place them on paper towels. Coarsely cut into crumbles.
- Arrange the lettuce wedges in a shallow bowl or large tray, and sprinkle the bacon, chickpeas, and radish slices evenly over the lettuce.
- Finish with drizzled dressing (just use a spoon), and keep any extra toppings close by in case your guests want to add more to their serving.