Little gems with garlicky lemon and pistachio from Nothing Fancy: Unfussy Food for Having People Over (page 88) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Smashed sweet potatoes with maple and sour cream; Black lentils with crispy garlic and labne; Low and slow rib roast with rosemary and anchovy

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Noknifeskills on May 19, 2026

    Super acidic in a great way! I actually found some little gems and they stood up well to the vibrant dressing. The recipe made extra dressing. Turns out it’s fab on chicken too.

  • jghidinelli on March 02, 2026

    I’ve been making this recipe for years and it’s one of my faves. So simple and yet full of flavor. I use pre-roasted pistachios and sub in romaine when I can’t find little gems. Delicious!

  • abbycox on February 06, 2026

    Used Romaine and pre-roasted pistachios. Tasty and pretty!

  • apw2020 on January 16, 2025

    Wish I could make this everyday for lunch.

  • ozfoodie on September 23, 2024

    Absolutely loved this. I can't get little gems so used a small cos lettuce, quartered. I don't enjoy lemon pith so just grated the rind and chopped the lemon flesh, but otherwise made as per the recipe, and it was so full of flavour, with a delightful crunch from the chopped pistachios. I totally understood why Alison Roman said in the headnote that this is the salad of her dreams.

  • ginger2212 on October 24, 2021

    Very refreshing and delicious! I use a Meyer lemon because I find it to be a little more gentle. Definitely wait until the end for the garlic and lemon bc it does get bitter.

  • ChefBeccs on May 14, 2020

    Surprising flavour and texture

  • pattyatbryce on December 09, 2019

    Really easy little side-salad. It could go with just about anything.

  • anya_sf on December 03, 2019

    I was skeptical about using a whole, chopped lemon, but the flavor combination was very good. I used Meyer lemon, which is less sharp. The only quibble we had with this salad was that, since the various dressing components are drizzled on top of lettuce wedges, bites without much dressing are bland. Next time I might try chopping the lettuce and tossing everything together, possibly using less dressing.

  • leighwhit25 on November 19, 2019

    Wow, great salad. Used preserved lemon bc my lemons went hard.

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