Make this Delicious Little Gem Salad with Lemon Garlic Vinaigrette

With spring and summer on the horizon, we think of lighter meals. There’s something magical about a salad that’s both simple and bursting with flavor, and this little gem salad with lemon garlic vinaigrette will hit the spot in the coming months.

Perfectly crisp, tender little gem lettuce is paired with a zesty, tangy dressing that creates a dish that feels fresh, vibrant, and downright irresistible. And there is a crunky surprise on top.

Whether you’re looking for a main course for lunch or a first course for dinner, this salad checks all the boxes. It has a flavorful twist that will please your guests.

Plus, it’s easy to make and has a lightness that will still leave you feeling satisfied, but refreshed.

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I recently served this salad at a luncheon for my Bible study group. (See the pretty pink tablescape I styled.) It was a hit and not a leaf of lettuce was left. It was just the right amount for the occasion.

What Makes this Salad So Special?

The little gem salad with lemon garlic vinaigrette stands out as a recipe for several reasons.

First, the unique characteristics of little gem lettuce elevate the dish—it’s crisp, slightly sweet, and perfectly structured to hold onto flavorful dressings, making every bite satisfying and fresh. 

The bold, aromatic lemon garlic vinaigrette balances citrus brightness with savory garlic, and the creaminess created from Parmigiano Reggiano.

This salad offers a vibrant flavor profile that complements a variety of meals. Its simplicity and versatility make it ideal for casual lunches or elegant dinner parties.

Since the elements can be made ahead, it’s easy to prepare and impressive to serve.

What is Little Gem Lettuce?

Sweet Shark and I first had little gem lettuce at a restaurant in Old Town Scottsdale, Arizona. We found this delightful restaurant for lunch while out wandering.

We were not familiar with this lettuce, but we loved the texture and the flavors of the vinaigrette. We loved the salad so much that we went back the next year and had it again.

Little Gem Lettuce is a miniature variety of romaine lettuce, originating from France and Spain. It has gained popularity in recent years for its unique characteristics.

Our Central Market carries little gem lettuce in plastic containers of three heads.

• Appearance: Little Gem lettuce is small, typically about 4 to 6 inches tall and 3 to 4 inches wide, making it ideal for individual servings. It has vibrant green leaves with a pale green heart and a crisp center.
• Taste: Known for its sweet and nutty flavor, Little Gem lettuce never develops a bitter taste, unlike some other lettuce varieties. It combines the succulence of butterhead lettuce with the structure of romaine.
• Nutritional Value: It is rich in water content and provides essential minerals like potassium, magnesium, and calcium, along with vitamins A, C and B vitamins. It is also low in calories, making it a healthy addition to meals.
• Availability: Little Gem lettuce is available year-round, with peak production in the spring.

Parts to this Delicious Salad

There are three parts to this wonderful salad. All three can be prepared ahead and combined at serving time.

• little gem lettuce
• lemon garlic vinaigrette – a flavorful, easy-to-make version of Caesar dressing
• crunchy breadcrumb topping – instead of cubed and toasted bread (croutons) – a delicious lemon-flavored crumb topping is used.

How to Prepare the Lettuce

Allow one head of lettuce for two servings.

Remove the lettuce from the refrigerator. Cut the ends of the head of lettuce off and discard.

Pull the lettuce leaves apart and tear into small pieces. Place in the colander of the salad spinner and process and clean and dry as possible.

Place cleaned lettuce in a large salad bowl. You can put a few paper towels in the bottom and top of the bowl to absorb any excess moisture.

Place lettuce in the refrigerator until serving time.

How to Make the Lemon Garlic Vinaigrette

Gather all your ingredients.

Use your microplane to zest the lemons – for the vinaigrette and the breadcrumbs.

The first time I made the salad, I used a mason jar, but it was hard to get the immersion blender in.

I like to use a large (4-cup) liquid measuring cup better for making the vinaigrette. Add all the vinaigrette ingredients to the measuring cup. It’s much easier to use the immersion blender. Process until the mixture is blended and smooth.

Add kosher salt to taste.

TIP: Use a piece of lettuce to taste the vinaigrette.

TIP: If the vinaigrette is too thick, add a teaspoon or two of warm water to the jar. Shake again to distribute.

How to Make the Crispy Lemon Breadcrumb Topping

For this breadcrumb topping, you can use either panko or fresh breadcrumbs.

What is Panko?

Panko are Japanese breadcrumbs made from steamed, crustless loaves of bread that are processed into flakes and then dried, resulting in large, flaky light, airy, and shatteringly crisp breadcrumbs that don’t pack together when coating food so food stays crispier longer.

The panko breadcrumbs are made by machines that spray unbaked bread dough directly onto heated iron sheets and bake it into shards.

Panko can be bought in boxes, bags or in bulk at some grocery stores.

I store the panko in a food-safe container in our pantry.

If using panko, measure 1 cup.

Fresh Breadcrumbs

If using fresh bread, use a French baguette or Italian loaf.

• Cut several slices and allow to sit out for several hours to dry out.
• Tear into medium pieces.
• Place breadcrumbs into bowl of a food processor and pulse until small breadcrumbs are formed Repeat, if necessary, to get 1 cup. Remove to a bowl.
• Add the butter and oil to a medium skillet over medium heat. Heat until butter is melted and foamy. Add the breadcrumbs (or panko) to the pan and stir well to coat breadcrumbs. Cook, stirring occasionally, until breadcrumbs are golden brown and crispy, about 5 – 7 minutes. Stir in the lemon zest and sprinkle with salt and pepper.

• Remove the toasted breadcrumbs to a small covered container until time for service.

I store mind in a food-safe container.

Additional Ingredients

You can easily add additional ingredients if you want to make this salad a meal on its own.

• I love tomatoes, so halved cherry or grape tomatoes add color, crunch, and more healthy nutrients.
• sliced avocado
• kalamata or castelventrano olives
• grilled shrimp – 3 – 5
• sliced chicken tenders: go to Chick-Fil-a and get a box of their chicken tenders; they are delicious and easy to slice. Allow one tender per serving.

• a 4 – 6 ounce portion of pan-roasted salmon
• crab cake

I bet you can think of more extra good additions for this little gem salad.

Salad Assembly

When you are ready to serve your delicious salad:

• Remove vinaigrette from refrigerator and shake well. Taste again and add more salt if needed.
• If using additional ingredients (see above), add them now.
• Add enough vinaigrette to the salad greens to lightly coat the lettuce.
• Distribute dressed greens among salad plates.
• Sprinkle a generous amount of Crispy Lemon Breadcrumbs on the salad. Optional: add more ground paper and grated Parmesan Reggiano.

I served the salad for the luncheon on my new bunny platter.

*There are more tips in the recipe below.

Want more delicious salad ideas? Of course, you do.

• Refreshing Summer Salad for a Picnic
• Light and Refreshing Sweet Pea Salad
• No-Recipe Salad for a Mediterranean Lunch

You will find more salads on my Pinterest Salad Recipe Board.

I hope you enjoy this delicious salad for spring and summer.

Happy Salad Making.