Little Gem Lettuce

Fennel, Baby Kale, Strawberries, Strawberry-Apple Butter, Spiced Marcona Almonds, Manchego, Sherry Vinaigrette

Chef James Martin of Bocadillo Market | Chicago, IL

“This salad highlights the Sherry Vinegar from Spain in the vinaigrette and in the strawberry-apple butter. It’s a light summer salad and one of my favorite ways to showcase Sherry Vinegar from Spain in my cooking.” — Chef James Martin

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Adapted by StarChefs  |  August 2025  |  Photo: Brad Danner

INGREDIENTS

Sherry Vinaigrette:
Yield: 1 quart
150 grams Sherry Vinegar PDO from Spain
½ cup honey
50 grams quartered shallots
8 grams kosher salt
1 gram ground black pepper
1 gram red chile flakes
180 grams Spanish olive oil

Spiced Marcona Almonds:
1 pound Marcona almonds
50 grams smoked Spanish paprika
15 grams fennel seeds
20 grams cumin seeds
5 grams dried oregano
5 grams coriander seeds, ground
10 grams garlic powder
3 grams ground black pepper
3 grams saffron
3 bay leaves
1 tablespoon Spanish olive oil
Kosher salt

Strawberry-Apple Butter:
12 pounds strawberries, halved
2 cans Spanish hard cider
2 cans KAS limón soda
½ cup Sherry Vinegar PDO from Spain
12 apples, diced
1 cup brown sugar
1 cup granulated sugar

To Assemble and Serve:
Sliced fennel
Baby kale
1 wedge little gem lettuce
Kosher salt
Ground black pepper
Strawberries, quartered
Grated Manchego
Fennel fronds 

METHOD

For the Sherry Vinaigrette:
In a blender, combine vinegar, honey, shallots, salt, pepper, and chile flakes. Blend 1 minute on high speed. Reduce speed and slowly stream in oil. Blend until mixture is fully emulsified. Transfer to a squeeze bottle and refrigerate.

For the Spiced Marcona Almonds:
Heat oven to 350°F. Arrange almonds on a parchment paper-lined sheet tray and bake 10 minutes, or until golden brown. Set aside. Using a spice grinder, grind all whole spices. Add blended spices and bay leaves. Blend until spice granules are about equal in size. Transfer to an airtight container and set aside. In a clean mixing bowl, combine toasted almonds and oil. Add 6 tablespoons spice mix. Season with salt and pepper. Transfer mixture to a work surface and crush until a coarse texture is achieved. Transfer to an airtight container and reserve.

For the Strawberry-Apple Butter:
In a large pot over medium heat, add all ingredients. Cook 30 minutes. Remove from heat and strain. Transfer mixture to a blender and purée until smooth. Transfer to an airtight container and set aside. 

To Assemble and Serve:
In a mixing bowl, combine fennel and desired amount Sherry Vinaigrette. Toss until evenly coated. Add kale and set aside. On a work surface, season lettuce with salt, pepper, and desired amount Sherry Vinaigrette. Set aside. Dollop 1 tablespoon Strawberry-Apple Butter in the center of a serving plate. Place seasoned lettuce on the left side of the plate. Pile fennel-kale mix on the right side of the plate. Top with grated cheese and Spiced Marcona Almonds. Drizzle with additional Strawberry-Apple Butter. Finish with fennel fronds.

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