Alison Roman’s Little Gems With Garlicky Lemon And Pistachio

Serves 4 to 6



1/2 cup
raw pistachios, almonds or walnuts, finely chopped
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


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.

Do ahead
Pistachio mixture sans garlic and whole lemon can be made a day ahead. (Lemon can get bitter as it sits, so I prefer to add it just before using.)

Recipe reprinted from Nothing Fancy. Copyright © 2019 by Alison Roman. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.


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