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Fresh and Crunchy Little Gem Salad Recipe

Lakshman Rao Sarnala
A crisp and flavorful salad featuring Little Gem lettuce, tossed with a lemon vinaigrette, crunchy walnuts, and savory Pecorino cheese.​
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine French
Servings 2

Ingredients
  

  • 4 heads Little Gem lettuce, leaves separated and washed​
  • cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard​x
  • 1 small shallot, finely chopped​
  • 1 small shallot, finely chopped​
  • 1/4 cup walnuts, toasted and roughly chopped
  • 1/4 cup Pecorino cheese, shaved
  • Salt and freshly ground black pepper, to taste​

Instructions
 

  • Prepare the Dressing:
    In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, and finely chopped shallot until emulsified.​
    Season with salt and freshly ground black pepper to taste.​
  • Assemble the Salad:
    Place the washed and dried Little Gem lettuce leaves in a large mixing bowl.​
    Drizzle the dressing over the lettuce and gently toss to ensure all leaves are evenly coated.​
  • Add Toppings:
    Sprinkle the toasted walnuts and shaved Pecorino cheese over the dressed lettuce.​
  • Serve:
    Transfer the salad to a serving platter or individual plates.​
    Serve immediately and enjoy!

Notes

  • Toasting Walnuts: To toast walnuts, place them in a dry skillet over medium heat, stirring frequently for about 3-5 minutes until fragrant and lightly browned.​
  • Cheese Substitute: If Pecorino cheese is unavailable, Parmesan can be used as an alternative.​
  • Make-Ahead Tip: The dressing can be prepared in advance and stored in the refrigerator for up to 3 days.
Keyword little, little gem salad recipe, little salad