Little Gem Salad with Caesar Vinaigrette and Crispy Shallots
This little gem salad is what I make when I want a side dish that feels a little elevated but takes almost no effort. Crisp lettuce leaves coated in a light Caesar-style vinaigrette, then piled with peppery radishes, salty parmesan, crunchy pistachios, and crispy shallots. Exactly what you want at a dinner party, next to pizza, pasta, or sandwiches to keep things balanced.
My love for a good Caesar salad knows no bounds.
Once you’ve mastered a simple Caesar salad, you won’t ever wonder what to serve as a side dish for guests again. She’s simple. She’s cute. She’s a frequent flyer in my entertaining rotation.
And y’all, little gem lettuce? Let me just put you on. Little gem lettuce is a small, compact variety of romaine with crisp, sweet leaves and a tender texture that’s sturdier than butter lettuce but more delicate than full-size romaine. And when I make Caesar salad, I like the leaves BIG. Like, hold-all-the-toppings-plus-thick-dollop-of-dressing big. No thinly shredded lettuce here, folks. That’s why heads of little gem are so perfect. Simply remove the root end, separate the leaves, and tada! No chopping required.
Now, could you make this with regular romaine lettuce or butter lettuce or kale or any other type of leafy greens you enjoy? Absolutely. But if you haven’t made a salad with little gem lettuce, it’s worth a try. Trader Joe’s never fails me because they always carry it, but some grocery stores can be hit-or-miss. Look for any type of small artisan heads of lettuce. You can’t go wrong!
The Caesar vinaigrette is a little different from my traditional Caesar. It’s thinner, lighter, and made with champagne vinegar instead of lemon juice. If you prefer a thicker, more traditional Caesar dressing, you can check out my recipe here.
Alright, enough blathering. Let’s MAKE IT.
Some Thoughts on What You’ll Need To Make This Little Gem Caesar Salad:
- Little gem lettuce is the whole point here. It’s crisp, slightly sweet, and sturdy enough to hold dressing without getting soggy. The natural “cup” shape also makes it perfect for catching all the toppings in each bite.
- The Caesar vinaigrette is lighter than a traditional Caesar dressing, but still has all the flavor. A mix of good-quality mayo, extra virgin olive oil, and champagne vinegar keep it bright and a little more delicate than traditional Caesar. You can also use white wine vinegar if you don’t have champagne.
- Dijon mustard, garlic, Worcestershire sauce, and anchovy paste are what give it that signature Caesar flavor with a hint of umami. It won’t taste fishy, just savory and balanced.
- Freshly grated Parmesan cheese – a little for the dressing and a lot for topping the salad.
- I like to use radishes for a fresh, peppery crunch that cuts through the richness of the dressing. Thin slices work best so they don’t overpower each bite.
- Crispy shallots (or onions) and roasted pistachios bring that salty, buttery crunch that takes this up a notch from a basic salad.
How to Make a Little Gem Salad:
Start by making the Caesar vinaigrette. Add the mayo, olive oil, champagne vinegar, garlic, Dijon mustard, Worcestershire, anchovy paste, parmesan, salt, and pepper to a small blender or food processor and blend until smooth and creamy. It should be pourable, not thick like a traditional Caesar salad dressing.
Prep the little gem lettuce by trimming off the root ends and separating the leaves. Give them a quick rinse and dry well so the dressing sticks properly.
Add the lettuce to a large bowl and drizzle with about half of the vinaigrette. Toss gently so each leaf is lightly coated without being weighed down.
Transfer the dressed leaves to a serving platter, then layer on the thinly sliced radishes, freshly grated parmesan, chopped pistachios, and crispy shallots.
Finish with a drizzle of the remaining vinaigrette over the top so it settles into all the folds of the leaves, then serve right away while everything is crisp and fresh.
Creamy, crunchy, and crisp salad of my dreams.
FAQs
Yes. Regular romaine is the closest substitute to little gem lettuce and works well, though you probably don’t want to leave the romaine leaves whole.
Yes, you can store it in the fridge for up to 4 days. Give it a good shake or stir before using since it may separate slightly.
This salad is best eaten right after it’s assembled since the dressed leaves will start to soften over time. If you do have leftovers, they’ll keep in the fridge for about a day, but the texture won’t be quite as crisp. For the best results, store the vinaigrette separately from the other components in an airtight container and toss just before serving.
What to Serve with this Little Gem Salad:
Pepperoni Pineapple Pizza (pictured)
Pesto Rigatoni with Balsamic Grilled Chicken
Pizza, sangria, and a crisp little gem salad… say less.
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Little Gem Salad with Caesar Vinaigrette and Crispy Shallots
- Prep Time: 15 minutes
- Cook Time: N/A
- Total Time: 15 minutes
- Yield: 6 servings as a side salad 1x
- Category: Salad
- Method: Assemble
- Cuisine: American
- Diet: Pescatarian
Description
This simple little gem salad is tossed in a light Caesar vinaigrette and finished with parmesan, radishes, pistachios, and crispy shallots. The perfect side to balance out your main dish.
Ingredients
Vinaigrette
- 1/4 cup good-quality mayo
- 3 tablespoons extra virgin olive oil
- 2 tablespoons champagne vinegar or white wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon anchovy paste
- 1/4 teaspoon each kosher salt and black pepper
- 2 tablespoons parmesan cheese
Salad
- 14 oz little gem lettuce (3 small heads)
- 3 radishes, thinly sliced
- 1/3 cup crispy shallots* (see note)
- 1/2 cup parmesan cheese, freshly grated (about 2 oz)
- 3 tablespoons roasted pistachios, finely chopped
- 1/4 cup fresh parsley, finely chopped (optional)
Instructions
- Add ¼ cup mayo, 3 tablespoons olive oil, 2 tablespoons champagne vinegar, 2 cloves minced garlic, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon anchovy paste, 2 tablespoons parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper to a food processor or small blender cup and blend until smooth and creamy. Alternatively, you can just whisk together in a small bowl or jar.
- Break apart the heads of little gem lettuce into leaves and place in a large bowl. Drizzle with half of the vinaigrette and toss until all of the leaves are evenly coated in a thin layer of dressing.
- Transfer the lettuce to a large serving platter or bowl. Layer on the radishes, ⅓ cup crispy shallots, ½ cup freshly grated parmesan cheese, 3 tablespoons chopped pistachios, and ¼ cup chopped parsley (optional). Drizzle with the remaining dressing.
Wowowowow. What a day to eat a salad.
Notes
I get the crispy shallots from Trader Joe’s. If you don’t have TJs nearby, use any brand of crispy onions, found in either the produce section with the other salad toppers or in the canned vegetable aisle next to the green beans.
Refer to the above blog post for step-by-step instructions, ingredient information and answers to frequently asked questions.
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Nutrition
- Serving Size: a heaping cup of salad
- Calories: 165
- Sugar: 2.8 g
- Sodium: 301.1 mg
- Fat: 14.3 g
- Carbohydrates: 5.9 g
- Fiber: 1.6 g
- Protein: 4.3 g
- Cholesterol: 12.9 mg
