This Little Gem salad is bright, creamy, and textural—the kind of dish that feels effortless but tastes layered and complex. The garlic-infused cream creates a soft, luxurious base for vibrant lemon, preserved citrus, and fruity olive oil, which cling beautifully to crisp Little Gem leaves. Pecorino adds savoriness, pistachios bring crunch, and pomegranate arils give a hit of color and acidity. Serve it as a standout side or add roasted chicken or seared salmon to turn it into a complete, satisfying meal.
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Ingredients
Lemon-Cream Dressing
- ½ cup heavy cream
- 1 small garlic clove, smashed
- 1 preserved lemon wedge (rind only), finely minced (about 1–2 teaspoons)
- 1 tablespoon lemon zest
- 2–3 tablespoons fresh lemon juice (to taste)
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon fine sea salt (adjust depending on preserved lemon)
- Freshly ground black pepper
Salad
- 4 Little Gem lettuces, leaves separated or halved
- ½ cup finely grated pecorino
- ⅓ cup pistachios, roughly chopped
- ⅓ cup pomegranate arils
Instructions
1. Cold-infuse the cream
- In a small bowl or jar, combine the heavy cream and smashed garlic clove
- Cover and refrigerate for 1 – 1 1/2 hours
- Remove the garlic clove before making the dressing
2. Make the dressing
- Whisk together the garlic-infused cream until thick and then add preserved lemon, lemon zest, lemon juice (start with 2 tablespoons), and olive oil
- Season with salt and pepper
- Adjust to taste:
- More lemon juice → brighter
- More cream → softer, richer
- More preserved lemon → more citrus-salt punch
- The texture should be lightly thick and luxurious, not heavy
3. Assemble the salad
- Toss Little Gem leaves in a large bowl with just enough dressing to coat
- Fold in most of the pecorino and chopped pistachios
4. Finish
- Arrange on a platter and top with remaining pecorino, pistachios, and pomegranate arils
- Add cracked black pepper and a light drizzle of olive oil
Chef Notes
- Cold infusion produces a cleaner, sweeter garlic flavor with no harsh edges