Baby Gem Lettuce Hearts with Anchovy and Tuna

The trick to this salad's perfection? Use high-quality ingredients (plus, a hit of sherry vinegar to finish).

by Alex Raij
13 May 2016, 1:15pm

Photo by Farideh Sadeghin

Servings: 4

Total: 15 minutes


1 cup extra-virgin olive oil

1/4 cup sherry vinegar

2 teaspoons kosher salt

4 to 6 heads Little Gem or Sucrine lettuce (1 to 2 heads per person)

8 to 12 olive oil–packed anchovy fillets

2 (8-ounce) cans tuna in olive-oil, drained, or flaked home-cured tuna


1. In a small bowl, whisk together the oil, vinegar, and salt.

2. Depending on the size of the lettuce heads, cut into halves or thirds lengthwise and divide evenly among individual salad plates.

3. Drape the anchovies over the lettuce, portioning 2 fillets per serving. Divide the tuna among the plates, crumbling it over each serving. Drizzle with the vinaigrette and serve immediately. Reprinted with permission from The Basque Book, by Alexandra Raij with Eder Montero and Rebecca Flint Marx, copyright 2016, published by Ten Speed Press, and imprint of Penguin Random House LLC.

From Dirty Work: Basque-ing in the Garden with Alex Raij