This is the salad to make when the meal around it is heavy. Little gem lettuce left in whole leaves, radishes shaved thin, and a real handful of soft herbs, dressed in something creamy and lemony. It is bright, it is crunchy, and it takes about ten minutes.
The idea is restraint. Three or four things, cut so they stay distinct, and a dressing that lifts them rather than covers them. Treating the herbs as a salad green instead of a garnish is the one move that makes it memorable.
Why It Works: Whole Leaves, Herbs by the Handful
Little gem is built like a tiny romaine: a sweet, sturdy leaf with a crisp central rib. Left whole and stacked loosely, the leaves stay crisp and act like little cups that hold the dressing and the radish. Chop them and you lose that.
Most people use herbs a teaspoon at a time. Here you use whole sprigs of dill, mint, parsley, and chervil by the cup, tossed right in with the lettuce. Each bite gets a burst of one herb or another, which keeps a simple salad from being boring.
Little Gem, Radish and Herb Salad
Serves 4 as a side. Prep 10 minutes, no cooking, total about 10 minutes.
Ingredients
- 4 heads little gem lettuce, leaves separated
- 1 bunch radishes, about 8, shaved thin
- 1 cup mixed soft herb leaves and sprigs: dill, mint, flat leaf parsley, chervil, tarragon
- 2 scallions, thinly sliced on an angle
- 1/3 cup creamy honeycomb lemon dressing
- Flaky salt and black pepper
- Lemon wedge, to finish
Method
- Separate the little gem leaves, wash them, and spin them completely dry. Keep the small inner leaves whole and tear the largest ones in half lengthwise.
- Shave the radishes as thin as you can, with a mandoline or a steady hand and a sharp knife. Drop them into a bowl of ice water for 5 minutes to crisp and curl, then drain and pat dry.
- Pick the herbs into loose sprigs and small leaves. Do not chop them.
- In a wide bowl, combine the little gem leaves, radishes, herbs, and scallions.
- Drizzle over most of the dressing and toss gently with your hands, lifting from the bottom, just until everything is lightly slicked. Add the rest only if it looks dry.
- Pile onto a platter, finish with flaky salt, black pepper, and a small squeeze of lemon. Serve at once.
Nutrition (per serving, estimated)
- Calories 120
- Fat 9 g
- Carbohydrates 7 g
- Protein 3 g
- Sodium 200 mg
Tips and Variations
Add shaved fennel, cucumber ribbons, or sugar snap peas cut on an angle for more crunch.
A little crumbled feta or a few spoons of fresh ricotta turn this from a side into a light lunch.
Toasted pistachios or sunflower seeds add texture without weighing it down.
Everything can be prepped an hour ahead and kept in the refrigerator wrapped in damp paper towels. Toss with the dressing only at the last minute, since the tender leaves will not hold.
The Dressing
This salad is delicate, so it needs a dressing that is creamy but still bright, not heavy. The creamy honeycomb lemon dressing does exactly that, with honey and lemon carrying most of the flavor. The recipe is on the creamy honeycomb lemon dressing recipe.
Frequently Asked Questions
What is little gem lettuce and what can I use instead?
Little gem is a small, sweet lettuce that eats like a cross between romaine and butter lettuce. If you cannot find it, use romaine hearts cut into wide ribbons or the pale inner leaves of a few butter lettuce heads.
How do I get radishes to curl?
Shave them paper thin, then soak the slices in ice water for 5 to 10 minutes. The cold water makes the thin edges curl and crisps the whole slice. Drain and dry them before they go in the bowl.
Which herbs work best?
Soft, tender herbs: dill, mint, parsley, chervil, tarragon, basil. Avoid the woody ones like rosemary and thyme. Use a mix of three or four so no single one takes over.
Can I make this salad ahead?
Prep the components an hour ahead and keep them cold and dry. Do not dress it until you are ready to serve, because the leaves and herbs wilt fast once the dressing is on.
Is this enough for a meal?
On its own it is a side or a starter. Add cheese, a soft boiled egg, or some poached chicken and it becomes a light main.
Tools for the Job
- A sharp thin bladed knife for shaving radishes clean if you do not have a mandoline
- A bowl for the ice water bath that crisps and curls the radish slices
- A wide, shallow serving bowl that lets you keep the salad loose and tall
- Salad plates for serving it as a proper first course
More Salads
Grilled Romaine and Corn Salad, Roasted Beet and Whipped Goat Cheese Salad, Caesar Salad, and the full salad recipe collection.
Who Is Writing This
Chef Alan Guerin spent 35 years in professional kitchens, from fine dining rooms to hotels and catering, and earned the Four Diamond distinction six times. He built Wine Drop Cookery to put that experience into plain guides anyone can cook from. More about Chef Alan.