Alison Roman's Little Gems With Garlicky Lemon And Pistachio
342
- Makes4 to 6 servings
Photo, Erik Putz. Food styling, Ashley Denton. Prop styling, Catherine Doherty.
"This is the salad of my dreams," says Alison Roman. "Garlicky, bracingly acidic, clean and crunchy as hell."
Ingredients
2 lemons
1/2 cup raw pistachios, almonds or walnuts, finely chopped
1 garlic clove, finely grated
1/2 cup olive oil, plus more for drizzling
Kosher salt
freshly ground black pepper
4 to 6 heads Little Gem lettuce, (1 1/2 to 2 lb) or 1 large head of romaine or iceberg, quartered
1/2 cup fresh parsley, tender leaves and stems, coarsely chopped
1/2 cup fresh chopped chives
1/4 cup fresh dill, coarsely chopped
flaky sea salt
Instructions
1. Finely chop one of the lemons, taking care to avoid and remove all seeds. Zest and juice the remaining lemon; set aside.
2. Toast the pistachios in a small skillet over medium until they’re just starting to smell toasty but before they turn brown, 2 to 3 min. Remove from the heat and place in a medium bowl; let cool.
3. Add the lemon zest, chopped lemon, garlic and olive oil to the pistachios and season with salt and pepper.
4. Scatter the Little Gems onto a large serving platter or shallow bowl. Drizzle with the lemon juice and a bit of olive oil until all the bits get some love; season with salt and pepper.
5. Spoon the pistachio mixture over, followed by the herbs and flaky salt.
Make-ahead tip
Pistachio mixture sans garlic and whole lemon can be made a day ahead. (Lemon can get bitter as it sits, so add it just before using.)
This salad is part of Alison Roman's decadent dinner party menu reprinted from Nothing Fancy.
Recipe reprinted from Nothing Fancy. Copyright © 2019 by Alison Roman. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.