Little Gem Salad with Lemon Cream Dressing Recipe

Introduction

This Little Gem Salad with Lemon Cream Dressing is a fresh and vibrant way to enjoy crisp lettuce and sweet tomatoes. The tangy lemon dressing with a hint of anchovy adds depth, making it a perfect starter or side dish for any meal.

Ingredients

• 2 to 3 anchovy fillets, rinsed
• Handful chopped chives
• Handful chopped parsley
• Juice of 1 fresh lemon
• 2 teaspoons grated lemon zest
• 1/2 cup regular or olive oil mayonnaise
• 3/4 cup non-fat Greek yogurt or sour cream
• Finishing salt and freshly ground pepper
• Little Gem Romaine lettuce or Limestone lettuce or Bibb/Butter lettuce
• Small sweet tomatoes such as baby Heirlooms or sweet cherry tomatoes
• Toasted pumpkin seeds (pepitas) or toasted sunflower seeds

Instructions

1. Step 1: Rinse the anchovy fillets, then puree them in a blender with the chopped parsley and chives until smooth.
2. Step 2: Add the lemon juice to the blender and pulse just to blend the ingredients together.
3. Step 3: Add the mayonnaise and Greek yogurt or sour cream to the blender and blend until the dressing is smooth and creamy.
4. Step 4: Stir in the grated lemon zest and season the dressing with finishing salt and freshly ground pepper to taste.
5. Step 5: Drizzle the dressing over the crisp lettuce of your choice in a large bowl or serving plate.
6. Step 6: Cut the small sweet tomatoes in half and arrange them decoratively over the salad.
7. Step 7: Sprinkle toasted pumpkin seeds or toasted sunflower seeds lightly on top for added crunch.
8. Step 8: Serve the salad immediately to enjoy the fresh flavors and crisp textures.

Tips & Variations

• For a vegetarian version, omit anchovy fillets and add a teaspoon of capers for a salty, briny flavor.
• Try using a mix of fresh herbs like dill or tarragon to add a different herbal note to the dressing.
• Replace pumpkin or sunflower seeds with toasted almonds or walnuts for a nutty crunch.
• Use full-fat Greek yogurt or sour cream for a richer dressing if preferred.

Storage

Store any leftover dressing in an airtight container in the refrigerator for up to 3 days. The salad is best served fresh, as the lettuce can wilt and seeds lose their crunch if stored for too long. If needed, store salad components separately and assemble just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the lemon cream dressing can be made up to 3 days in advance and kept refrigerated. Give it a good stir before using.

What can I use if I don’t have anchovies?

If you don’t have anchovies, you can substitute with a small amount of soy sauce or capers to provide a similar salty, umami flavor in the dressing.

Little Gem Salad with Lemon Cream Dressing Recipe

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4.8 from 68 reviews

A fresh and vibrant Little Gem Salad topped with a zesty Lemon Cream Dressing made from anchovies, fresh herbs, lemon, and creamy mayo and yogurt. This crisp and tangy salad is finished with sweet tomatoes and toasted seeds for crunch, perfect for a light and flavorful starter or side.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Blending
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Dressing

• 2 to 3 anchovy fillets, rinsed
• Handful chopped chives
• Handful chopped parsley
• Juice of 1 fresh lemon
• 2 teaspoons grated lemon zest
• 1/2 cup regular or olive oil mayonnaise
• 3/4 cup non-fat Greek yogurt or sour cream
• Finishing salt and freshly ground pepper, to taste

Salad

• Little Gem Romaine lettuce, Limestone lettuce, or Bibb/Butter lettuce (quantity to serve 4)
• Small sweet tomatoes such as baby Heirlooms or sweet cherry tomatoes (about 1 cup, halved)
• Toasted pumpkin seeds (pepitas) or toasted sunflower seeds (about 1/4 cup)

Instructions

1. Prepare the dressing: Rinse the anchovy fillets, then place them in a blender with the chopped parsley and chives. Puree until the mixture is smooth.
2. Add lemon juice: Pour in the fresh lemon juice and pulse the blender briefly to combine the flavors without over-blending.
3. Incorporate creamy ingredients: Add mayonnaise and non-fat Greek yogurt or sour cream to the blender. Blend the mixture until smooth and creamy.
4. Season the dressing: Stir in the grated lemon zest and season with finishing salt and freshly ground pepper to taste. Adjust seasoning as desired.
5. Prepare the salad: Wash and dry the lettuce of your choice, then arrange the leaves on a serving plate or bowl.
6. Assemble the salad: Drizzle the lemon cream dressing evenly over the crisp lettuce. Cut the sweet tomatoes in half and scatter them decoratively over the salad.
7. Add finishing touches: Sprinkle toasted pumpkin seeds or toasted sunflower seeds on top to add a crunchy texture.
8. Serve: Serve the salad immediately to maintain the crisp freshness of the greens and vibrant flavors.

Notes

• Use fresh herbs for the best flavor in the dressing.
• Non-fat Greek yogurt can be substituted with sour cream for a richer dressing.
• Ensure the lettuce is thoroughly dry after washing to prevent a watery salad.
• To toast seeds, lightly dry roast them in a skillet over medium heat until fragrant and golden, about 3–4 minutes.
• This salad is best served immediately to maintain crispness.

Keywords: Little Gem Salad, Lemon Cream Dressing, Anchovy Dressing, Fresh Herb Salad, Light Salad, Healthy Salad