The Washington Post

Gem Lettuce Boats With Feta, Radish and Scallion

Gem Lettuce Boats With Feta, Radish and Scallion 4.000

Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post

Nourish Apr 28, 2022

These charming 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 Little Gem lettuce or large heads of endive here, as both have the firm, tightly packed leaves that make the presentation work.

Total time: 20 mins


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 4 heads Little Gem lettuce (1 pound total) or 4 large heads endive (1 1/2 pounds total)
  • 1/3 cup plain Greek yogurt (low-fat or whole)
  • 1/3 cup (1 1/2 ounces) crumbled feta cheese
  • 2 tablespoons mayonnaise
  • 2 teaspoons fresh lemon juice
  • 2 medium radishes, finely diced
  • 2 medium scallions, trimmed and thinly sliced on the bias
  • 1 teaspoon finely grated lemon zest
  • Freshly ground black pepper, to taste

Directions

Trim any bruised outer leaves off the lettuce or endive, and trim the very bottom of the core. Halve each head of lettuce or endive lengthwise. Cut a little wedge off the back of each half, if needed, so it sits flat with the cut side up.

In a small bowl, stir together the yogurt, feta, mayonnaise and lemon juice. Spread 1 heaping tablespoon of the yogurt-feta mixture onto each lettuce or endive half. Then top each with a quarter of each of the radishes and scallions, a sprinkle of lemon zest and a twist of the pepper mill, and serve.


Recipe Source

From cookbook author and registered nutritionist Ellie Krieger.

Tested by Olga Massov.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per serving (2 lettuce/endive boats and about 2 tablespoons filling, using low-fat greek yogurt): 102


% Daily Values*

Total Fat: 8g 12%

Saturated Fat: 2g 10%

Cholesterol: 15mg 5%

Sodium: 186mg 8%

Total Carbohydrates: 5g 2%

Dietary Fiber: 2g 8%

Sugar: 2g

Protein: 4g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read Lifestyle