For Midwestern chefs, so keenly attuned to summer’s impermanence, fresh local fruit is no mere ingredient — it’s a muse. Take the genesis of this dish, which the Publican’s Rob Levitt credits to a chat with the restaurant’s founder, Paul Kahan. “We were talking about summer produce, and he was waxing poetic about blueberries,” Levitt says. Inspired, Levitt created a salad with crisp Little Gem and radicchio leaves, spiced almonds, and aged cheddar to showcase blueberries two ways — lightly cooked into a brilliant purple vinaigrette and as an unadulterated mix-in — for an elegant bite that tastes of a fleeting season.
The Publican’s Little Gem Salad
MAKES: 4 servings
ACTIVE TIME: 15 minutes
TOTAL TIME: 45 minutes
| 1 cup | blanched almonds |
| 1 tsp. | honey |
| ¼ tsp. | cayenne pepper (optional) |
| ¼ tsp. | cinnamon |
| ¼ tsp. | chili powder |
| 1¼ tsp. | salt, divided, plus more for seasoning |
| 3 cups | fresh blueberries, divided |
| 2 Tbsp. | red wine vinegar |
| 1 Tbsp. | fresh lemon juice |
| 6 Tbsp. | neutral oil |
| ⅓ tsp. | black pepper |
| 3 heads | Little Gem lettuce, cored, leaves separated and washed |
| 1 head | radicchio, preferably Castelfranco variety, cored, leaves separated and washed |
| 1 cup | coarsely crumbled aged cheddar (like Milton Creamery’s Prairie Breeze) |
1. Prepare the spiced almonds: Heat the oven to 325 degrees and line a baking tray with parchment. Combine almonds and honey in a small bowl, stirring to coat. In a separate small bowl, combine cayenne (if using), cinnamon, chili powder, and ½ teaspoon salt. Add spice mixture to almonds and toss to coat evenly. Spread almonds on the tray and bake until fragrant and lightly golden, 8 to 10 minutes. When they have cooled, roughly chop and set aside.
2. Make the vinaigrette: While almonds roast, heat a skillet over medium-high. Add 1 cup blueberries and cook until they blister and release their juices, about 4 minutes. Stir in vinegar and remove from heat. Once cool, pour mixture into a large lidded jar and add lemon juice, oil, pepper, and ¾ teaspoon salt. Cover jar tightly and shake well to combine.
3. Assemble the salad: Place lettuce and radicchio in a large mixing bowl. Add vinaigrette, 1 cup blueberries, and half of almonds, and toss to coat evenly. Season to taste with salt, then transfer to a serving bowl. Top with cheddar and remaining almonds and blueberries.