“There is nothing worse than a shitty salad.”

I’m not one to go out of my way to eat a salad. They fall in the category of “things I should eat, but generally, not that pumped about.”

UNLESS, it is a well-composed salad, filled with a variety of textures, colors and flavors. Then I’m excited.

This salad from Matt Jennings’ HOMEGROWN is just that - a salad to get excited about. Its combination of dressing, lettuce and toppings makes it feel like a New England version of the Wedge Salad.

In my very first blog post, I talk about the (not-normal) relationship that blossoms when I get a new cookbook. I’m transported to its destination, cooking the book cover to cover, and truly living out the soul of the book. Clearly, this is an overreaction to a cookbook, but Matt’s book ignited that feeling in me.

I’ve spent very little time in New England, but after reading through this book, I can imagine myself among the beautiful landscape, digging for clams, foraging for fiddle head ferns, all before I feast on a dessert of maple syrup and Vermont cheddar cheese.

Matt has been a chef I’ve followed for a few years, after seeing him appear on various food/travel shows. He previously owned a shop that focused on artisan cheese, and I can always appreciate someone who has a passion for cheese.

He’s been very public on social media with his weight-loss journey, and while I (obviously) don’t know him personally, I feel a sense of pride watching him continue to lose weight and become healthier. I would say he’s a pretty commendable guy, besides the glaring flaw of loving the New England Patriots.

Matt divided this book into different chapters that celebrate the landscape of the northeast - Dairy, Ocean, Farm, Garden and Orchard, and Forest. Each chapter includes Matt’s perspective on that source of New England cuisine, each beautifully written and informative in their own way.

A different recipe was intended to be the focus of my blog post. That day, I chose to make this salad to accompany our meal. The other recipe was delicious, but the salad was such a sweet surprise, I changed my focus.

This salad appears in the Dairy chapter of the book - based on its intriguing Cheddar Vinaigrette. Again, as someone that appreciates someone that knows their cheese, I love when specific cheeses are recommended for a recipe. It’s not just calling for cheddar cheese, but aged clothbound cheddar. It has a distinct nutty and farmhouse flavor - deeper and sharper than regular cheddar from the supermarket. I used Cabot Clothbound Cheddar from Vermont.

The recipe makes more pistachio granola than you need to add some crunch to the salad, but it makes a great snack all on its own.

If you haven’t had Little Gem lettuce before, they are cute, romaine-like type of lettuce, found bagged in the produce section. They are a fun departure from familiar salad lettuces. You could even skewer the quartered lettuce, arrange on a platter, top with the rest of the ingredients and serve as a bite-sized hors d'oeuvres.

Thank you, Matt, for your beautiful book and delicious recipes. Who knows. I might be able to let the Patriots thing slide.

Little Gem Salad with Cheddar Vinaigrette

For the granola:

1 cup old-fashioned rolled oats
½ cup raw pistachios
¼ cup raw pumpkin seeds
½ cup pure maple syrup
¼ cup extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
For the dressing:

2 Tablespoons fresh lemon juice or white wine vinegar
2 teaspoons minced garlic
1 ½ teaspoons Dijon mustard
2 Tablespoons EVOO
½ cup sour cream
2 Tablespoons mayonnaise
4 ounces aged white clothbound cheddar, half grated, the rest crumbled (about 1 cup)
2 scallions, thinly sliced
Kosher salt and freshly ground black pepper

For the salad:

3 heads Little Gem lettuce, quartered
8 pitted Medjool dates, coarsely chopped
1 cup fresh parsley, tarragon or scallions

Preheat oven to 300 F.

To make the granola, stir together all the ingredients in a large bowl until combined. Spread out evenly on a large rimmed baking sheet and place in the heated oven for 25-30 minutes. Stir mixture every 10 minutes or so until brown and crisp. Remove from oven and let cool. Store in an airtight container for up to one week.

To make the dressing, whisk the lemon juice, garlic and mustard together in a medium bowl until combined. Add the EVOO, sour cream and mayo, then whisk until smooth. Using a spoon, stir in the grated cheddar cheese and the scallions. Season with salt and pepper to taste.

Plate quartered Little Gem wedges on a serving platter or individual plates. Spoon over the dressing, top with the crumbled cheddar and granola. Coarsely chop or tear the herb leaves and scatter over salad. Season with salt and pepper and serve.

Source: HOMEGROWN by Matt Jennings