SERVES 4
Baby gem lettuce is similar in appearance to romaine but thinner and smaller, with a compact but loose head. It can be found in both green and red varieties. If unavailable, you may substitute small heads of crisp romaine lettuce or romaine hearts. Baby gems hold up to a creamy dressing, and this one is the very definition of creamy—blue cheese, mayonnaise, and half-and-half, enriched with rich truffle for umami flavor. To elevate your salad, finish with shaved fresh truffle.
½ cups mayonnaise
1¾ ounces crumbled blue cheese
½ tablespoon white wine vinegar
1¼ tablespoons truffle oil, or more to taste
1½ teaspoons chopped chives
1 tablespoon half-and-half
¾ cup shelled walnut halves
¾ pound baby gem lettuce (substitute romaine if you can’t find baby gems)
½ cup halved seedless red grapes
Shaved truffle (optional)
COMBINE the mayonnaise with the blue cheese and vinegar and mix well. Add the truffle oil and chives. Stir in the half-and-half. Thin to desired consistency with up to 1 tablespoon of water and season to taste.
IN a small, dry sauté pan over moderate heat, toast the nuts until fragrant, 5–6 minutes.
DIVIDE the lettuce among four plates. Drizzle with dressing and garnish with walnuts, grapes, and shaved truffle, if using.