Photo by Tom McCorkle and food styling by Gina Nistco for The Washington Post
These charming gem lettuce boats are piled neatly with a creamy, yogurt-based, lemon and feta dressing, and topped with chopped spring vegetables. They are like a modern reboot of an iceberg wedge salad—uncomplicated, crisp, and creamy– but piled so neatly you are tempted to eat them out of hand. You can use either baby gem lettuce or large heads of endive here, as both have the firm, tightly packed leaves that make the presentation work.
Gem Lettuce Boats with Feta, Radish and Scallions
4 heads baby gem lettuce (1 pound total) or 4 large heads endive (1 ½ pounds total)
1/3 cup plain Greek yogurt (low-fat or whole)
2 tablespoons mayonnaise
1/3 cup crumbled feta cheese (1 ½ ounces)
2 teaspoons fresh lemon juice
2 medium radishes, finely diced
2 medium scallions, trimmed and thinly sliced on the bias
1 teaspoons finely grated lemon zest
Freshly ground black pepper to taste
Trim any bruised outer leaves off of the lettuce or endive, and remove and trim off the very bottom of the core. Cut each head of lettuce or endive in half lengthwise. Cut a little wedge off the back of each half, if needed, so it sits flat with the inner cut side up.
In a small bowl stir together the yogurt, mayonnaise, feta and lemon juice. Spread a heaping tablespoon of the yogurt-feta mixture onto the each lettuce or endive half. Then top each with some of the radish and scallion, a sprinkle of lemon zest and some pepper and serve.
Makes 4 servings
Serving size: 2 lettuce/endive boats
Per serving (using low-fat yogurt): Calories 102; Total Fat 8 g; (Sat Fat 2 g); Protein 4 g; Carb 5 g; Fiber 2 g; Cholesterol 25 mg; Sodium 186 mg, Total Sugar 2 g (Added Sugar 0 g)