Little Gem Salad with Lemon Parmesan Dressing

This Little Gem Salad is fresh, crisp and full of flavor with creamy avocado, Parmesan and crunchy pistachios, all tossed with a bright Lemon Parmesan Dressing. It’s an easy, versatile side salad that pairs beautifully with pizza, Italian dishes, grilled or roasted chicken, salmon, pork and more.

📝 Ingredients

• 2 medium cloves garlic (finely minced (I use a garlic press))
• 1 tablespoon finely minced shallot
• 5 tablespoons fresh lemon juice
• 1/2 cup extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons finely grated fresh Parmesan cheese
• 4 medium heads Little Gem lettuce (or 3-4 Romaine hearts)
• 1-2 medium ripe avocado(s)
• 1/3 cup grated Parmesan cheese (preferably Parmigiano Reggiano)
• 1/3 cup salted (shelled pistachios)

👨‍🍳 Instructions

1. 1--- Make the Lemon Parmesan Dressing ---
2. 2Add all of the dressing ingredients except the Parmesan to a medium-size jar with a tight-fitting lid. Shake vigorously until well combined and emulsified. Add the Parmesan and shake again. Taste and adjust the seasoning, if needed.
3. 3Set aside until ready to use, shaking well again just before serving. The Lemon Parmesan Dressing can be made earlier in the day or up to 2–3 days in advance. Store in the refrigerator and allow it to sit at room temperature for a bit before serving. The olive oil may solidify in the refrigerator but will loosen up as it warms.
4. 4--- Prepare the Salad ---
5. 5Place the pistachios in a small zip-top bag and seal the bag. Using a meat mallet or the bottom of a small heavy skillet, lightly crush the nuts. Set aside.
6. 6Trim the stem ends from the Little Gem lettuce and discard any wilted outer leaves. Separate the remaining leaves.
7. 7Fill a large bowl with cold water and add about 1 cup of ice cubes. Add the lettuce and gently agitate the leaves to loosen any dirt. Let the lettuce sit in the ice water until the ice has melted. Drain well, then spin thoroughly dry in a salad spinner.
8. 8Lay a clean kitchen towel or several layers of paper towels on the counter. Transfer the washed lettuce to the towels and gently roll everything up into a loose log. If not using right away, place the wrapped lettuce in a large zip-top bag or airtight container and refrigerate. I like to do this early in the day or even a day in advance for extra-crisp lettuce.
9. 9Anywhere from 30 minutes to 1 hour before serving, tear the lettuce leaves into large, bite-size pieces and transfer to a large serving bowl. Remove any rusty or discolored portions of the inner cores. (I like to use kitchen shears to cut these out in a V shape.) Refrigerate the prepared lettuce until just before serving.
10. 10--- Assemble the Little Gem Salad ---
11. 11Just before serving, halve the avocado and remove the pit and peel. Cut each half crosswise, then slice into bite-size pieces. Add half of the avocado to the lettuce.
12. 12Drizzle the salad with 2-3 tablespoons of the Lemon Parmesan Dressing. Toss gently to coat, then add the Parmesan and toss again. (I like to use clean hands for this, but two large spoons or salad tongs work well too.)
13. 13Add the remaining avocado and drizzle a little more dressing over the avocado and salad, as desired.
14. 14Sprinkle the salad with the crushed pistachios and additional Parmesan, if desired. Serve with extra Lemon Parmesan Dressing on the side.