Alison Roman's Little Gems With Garlicky Lemon And Pistachio



4 to 6

Alison Roman's Little Gems With Garlicky Lemon And Pistachio

Photo, Erik Putz. Food styling, Ashley Denton. Prop styling, Catherine Doherty.


  • 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


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.