Little Gem Salad with Herbs, Maple, Lime, and Sesame Recipe
A vibrant and refreshing Little Gem Salad featuring crisp lettuce leaves, a medley of fresh herbs, and a zesty dressing made with lime, maple syrup, and toasted sesame oil. Accented with pickled shallots, jalapeno slices, and crunchy sesame seeds, this salad offers a perfect balance of bright, sweet, and savory flavors in just 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (including pickling and toasting time)
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Modern American
- Diet: Vegetarian
Ingredients
Pickled Shallots
- 1 shallot, thinly sliced into rounds
- 2 tbsp lemon juice
- ½ tsp sugar
- ¼ tsp salt
Dressing
- 4 tbsp olive oil
- ½ tsp salt
- 2 ½ tbsp lime juice
- 1 tsp maple syrup
- ½ tsp toasted sesame oil
Salad
- 4 little gem lettuce heads, washed and separated into leaves
- ½ cup mixed fresh herbs (cilantro, parsley, dill, mint)
- 1 jalapeno or green chili, sliced
- ¼ cup microgreens or sprouts
- 1 scallion, sliced
- 2 tsp mixed black and white sesame seeds, toasted
- Lime wedges (for serving)
Instructions
- Pickle the Shallots: In a small bowl, combine thinly sliced shallots with 2 tablespoons of lemon juice, ½ teaspoon sugar, and ¼ teaspoon salt. Stir well, then let the shallots macerate for 30 minutes to develop a tangy flavor and soften their bite.
- Prepare the Dressing: In a separate bowl, whisk together 4 tablespoons olive oil, ½ teaspoon salt, 2 ½ tablespoons lime juice, 1 teaspoon maple syrup, and ½ teaspoon toasted sesame oil until fully combined and smooth. This dressing will impart a delightful balance of citrusy tartness and subtle sweetness to the salad.
- Prepare the Greens: Thoroughly wash the little gem lettuce leaves and pat them dry using a salad spinner or paper towels. Arrange the vibrant, crisp leaves on a large platter or salad bowl, creating an inviting base for the toppings.
- Assemble the Salad: Drizzle most of the dressing over the arranged greens, reserving some to add later as needed. Scatter the pickled shallots and sliced green onions over the lettuce, followed by the fresh herbs, jalapeno slices, and microgreens or sprouts for added texture and freshness.
- Garnish and Serve: Sprinkle the toasted mixed black and white sesame seeds evenly over the salad for a nutty crunch. Serve immediately with lime wedges on the side so guests can add extra acidity to taste.
Notes
- To toast sesame seeds, gently warm them in a dry skillet over medium heat until fragrant and lightly golden, about 2-3 minutes, stirring frequently.
- If you prefer less heat, remove the seeds from the jalapeno before slicing or substitute with mild green chili.
- The pickled shallots can be made ahead and stored refrigerated up to 2 days for convenience.
- This salad is best served fresh to maintain the crispness of the greens and vibrancy of the herbs.
- Adjust the amount of maple syrup in the dressing based on your preferred sweetness level.