This little gem salad is my go-to when I want an elevated side that takes almost no effort. Crisp little gem leaves dressed in a light Caesar-style vinaigrette, piled with peppery radishes, salty Parmesan, crunchy pistachios, and crispy shallots—exactly the kind of salad you want at a dinner party or alongside pizza, pasta, or sandwiches to keep things balanced.
My love for a good Caesar salad knows no bounds.
Once you’ve mastered a simple Caesar vinaigrette, you’ll always have a reliable side to serve. This version uses little gem lettuce for its compact, crisp leaves that make perfect little cups for toppings and dressing. No shredding required—just trim the root and separate the leaves.
Little gem is sturdier than butter lettuce and more delicate than full-size romaine, so it holds dressing well without getting soggy. If you can’t find it, regular romaine or another sturdy green will work—just consider tearing larger leaves so they’re easy to eat with toppings.
The vinaigrette here is lighter than a traditional Caesar: thinner, a touch brighter, and made with champagne vinegar. If you prefer a thicker, classic Caesar dressing, use a recipe that relies more on lemon and an emulsified oil base.
Ready? Let’s make it.
Some Thoughts on What You’ll Need To Make This Little Gem Caesar Salad:
- Little gem lettuce: Crisp, slightly sweet, and perfectly shaped to hold toppings and dressing.
- Light Caesar vinaigrette: A blend of good-quality mayo, extra-virgin olive oil, and champagne (or white wine) vinegar keeps the dressing bright and pourable rather than thick.
- Flavor boosters: Dijon, garlic, Worcestershire, and a touch of anchovy paste deliver the signature Caesar umami without tasting fishy.
- Parmesan: Freshly grated—some folded into the vinaigrette and more for finishing the salad.
- Radishes: Thinly sliced for a peppery crunch that balances the richness.
- Crispy shallots and pistachios: Crispy shallots (or onions) add texture and salty crunch; roasted pistachios bring buttery flavor and extra bite.
How to Make a Little Gem Salad:
Start with the vinaigrette. Combine mayo, olive oil, champagne vinegar, garlic, Dijon, Worcestershire, anchovy paste, Parmesan, salt, and pepper in a small blender, food processor, or jar and blend or whisk until smooth. The dressing should be pourable, not overly thick.
Trim the root ends from the little gem heads and separate the leaves. Rinse and dry them well so the dressing adheres. Place the leaves in a large bowl, drizzle with about half the vinaigrette, and toss gently so each leaf gets a light coating without becoming weighed down.
Arrange the dressed leaves on a serving platter, then layer on thinly sliced radishes, freshly grated Parmesan, chopped pistachios, and crispy shallots. Finish with the remaining vinaigrette drizzled over the top so it settles into the folds of the leaves. Serve immediately while everything is crisp and fresh.
Creamy, crunchy, and delightfully crisp—this salad checks all the boxes.
FAQs
Yes. Regular romaine is the closest substitute and works well, though you’ll likely want to tear the leaves rather than leave them whole.
Yes. Store the vinaigrette in the fridge for up to four days and stir or shake before using since it may separate slightly.
This salad is best enjoyed immediately after assembling. Leftovers will keep about a day but the leaves will soften. For best texture, store dressing separately and toss just before serving.
What to Serve with this Little Gem Salad:
Pairs beautifully with pizza, pasta, or grilled proteins. The salad’s bright, crunchy profile balances richer mains like pesto rigatoni, grilled salmon, or marinated steak.
Pizza, a crisp drink, and this little gem salad—easy entertaining at its best.
Watch How to Make a Little Gem Caesar Salad
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Little Gem Salad with Caesar Vinaigrette and Crispy Shallots
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- Author: Erica Baty
- Prep Time: 15 minutes
- Cook Time: N/A
- Total Time: 15 minutes
- Yield: 6 servings as a side salad 1x
- Category: Salad
- Method: Assemble
- Cuisine: American
- Diet: Pescatarian
Description
This simple little gem salad is tossed in a light Caesar vinaigrette and finished with Parmesan, radishes, pistachios, and crispy shallots—the perfect side to balance your main.
Ingredients
Vinaigrette
- 1/4 cup good-quality mayo
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons champagne or white wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon anchovy paste
- 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper
- 2 tablespoons freshly grated Parmesan
Salad
- 14 oz little gem lettuce (about 3 small heads)
- 3 radishes, thinly sliced
- 1/3 cup crispy shallots (or crispy onions)
- 1/2 cup freshly grated Parmesan (about 2 oz)
- 3 tablespoons roasted pistachios, finely chopped
- 1/4 cup fresh parsley, finely chopped (optional)
Instructions
- Add 1/4 cup mayo, 3 tablespoons olive oil, 2 tablespoons champagne vinegar, 2 cloves minced garlic, 1 teaspoon Dijon, 1 teaspoon Worcestershire, 1 teaspoon anchovy paste, 2 tablespoons Parmesan, and 1/4 teaspoon each salt and pepper to a small blender or food processor and blend until smooth. Alternatively, whisk in a jar or bowl.
- Break apart the little gem heads into leaves, place them in a large bowl, and drizzle with half the vinaigrette. Toss gently so leaves are lightly coated.
- Arrange the dressed leaves on a serving platter or in a bowl. Top with radishes, 1/3 cup crispy shallots, 1/2 cup freshly grated Parmesan, 3 tablespoons chopped pistachios, and 1/4 cup parsley if using. Drizzle with the remaining dressing and serve immediately.
Notes
I buy crispy shallots at Trader Joe’s, but any brand of crispy onions will work—look in the produce area near salad toppers or the canned vegetable aisle.
Nutrition
- Serving Size: a heaping cup of salad
- Calories: 165
- Sugar: 2.8 g
- Sodium: 301.1 mg
- Fat: 14.3 g
- Carbohydrates: 5.9 g
- Fiber: 1.6 g
- Protein: 4.3 g
- Cholesterol: 12.9 mg