Little Gem Salad with Herbs, Maple, Lime and Sesame

The gentle hum of the electric fan, the golden sunlight casting the curtain’s patterns on the kitchen counter, and the crisp scent of freshly bought produce filling the air—these are the moments I go back with a bite of a well-balanced, tangy, crisp lettuce.

They take me back to the summers in my childhood home, where meals were slow and shared, marked by family conversations and the satisfying crunch of fresh greens.

My earliest memories of salads come from watching my mother’s hands: strong, skilled, and always moving with purpose. She would tear lettuce leaves into perfect pieces, telling me stories of her childhood in Russia, stories filled with fondness and love. 

It was during those moments, surrounded by the smell of freshly picked herbs and the comforting rhythm of her voice, that my own love for salads began.

This little gem lettuce salad with herbs, maple, lime, and sesame brings me back to those moments. Its vibrant flavors reminded me of the produce my mother lovingly arranged in a bowl, which my grandmother in turn carefully picked from the market, and the meals it made being shared around our bustling family table among three generations of Klebanov women (my mother's maiden name).

My mother had a way of making even the simplest salads feel special, she always gave it a touch of something unexpected, like a sprinkle of sumac, her favorite herb medley, or a handful of toasted seeds. This recipe feels like a tribute to her creativity, a dish that transforms simple ingredients into something memorable. 

Cookbook Spotlight: Mezcla by Ixta Belfrage

The inspiration for this salad came from Mezcla by Ixta Belfrage. it's a cookbook that celebrates bold, creative flavors influenced by diverse global cuisines. Leafing through the cookbook’s pages, I was charmed by her approach to layering textures and tastes. 

Ixta Belfrage, who trained under my culinary inspiration Yotam Ottolenghi, has an incredible knack for creating dishes that are both familiar and revolutionary. Her recipes has a way of sparking creativity; I remember making her herb - infused dressing for the first time — it transformed a simple bowl of greens into a dish that felt alive. 

It combines the crisp freshness of little gem lettuce with the aromatic punch of fresh herbs and the subtle sweetness of maple. It's a dish that tastes both refreshing and grounding. 

That experience changed the way I approach my pantry, making even the most overlooked ingredients feel full of potential. 

Mezcla celebrates her multicultural heritage, drawing from her Brazilian, Mexican, and Italian roots. Belfrage’s approach challenges you to think differently about food, to embrace boldness, and to trust your instincts in the kitchen.

More than just a mix of greens, this salad is a dynamic mixture of flavors. With bright citrus notes balanced by a touch of sweetness, it definitely strikes the perfect balance of each element. 

This salad makes a perfect side, complementing heartier mains like roast chicken or steak. Its acidity pairs wonderfully with creamy mashed potatoes — a favorite combo for me to balance out the tang.

And, of course, the dressing recipe is a highlight. With olive oil, lime, maple, and sesame oil, it not only ties this recipe together but also emulsifies beautifully, creating a smooth and creamy vinaigrette.

For the Quick-Pickled Shallots

• Shallot - minced or thinly sliced for a sharp bite that complements the salad's flavor.
• Lemon Juice - adds acidity to balance and enhance the shallot’s natural sweetness.
• Sugar - softens the tartness of the lemon juice.
• Salt - balances and enhances flavor.

For the Dressing

• Olive Oil - key for a smooth and neutral base for the dressing.
• Salt - pulls the dressing ingredients together.
• Lime Juice - provides bright, zesty acidity.
• Maple Syrup - adds natural sweetness and depth.
• Toasted Sesame Oil - provides a toasty, nutty undertone that complements the citrusy notes.

For the Salad

• Little Gem Lettuces - crisp and delicate, with their separate leaves providing the perfect base for layering herbs and toppings.
• Mixed Fresh Herbs - a mix of cilantro, parsley, dill, and mint.
• Jalapeño or Green Chili - provides a kick of heat.
• Microgreens or Sprouts - delicate greens that contribute freshness and texture.
• Scallion - a mild onion flavor to tie everything together.
• Mixed Black and White Sesame Seeds - toasted for texture and nuttiness.
• Lime Wedges - served on the side to adjust acidity to taste

See the recipe card for exact quantities. 

Step-By-Step Instructions

If you're tired of your usual caesar salad, you'll find that this recipe brings a refreshing twist to your table. With its balance of bright, zesty, and nutty flavors, this salad of my dreams is both easy to prepare and endlessly adaptable. Here's how to bring it to life:

Marinate the Shallots

Combine the pickled shallots, lemon juice, sugar, and season with salt in a small bowl. Let them macerate for 30 minutes.

Prepare the Dressing

To make the dressing, whisk together the dressing ingredients until fully combined and smooth. This simple step highlights how homemade salad dressings can bring life to simple fresh greens.

Arrange the Salad

Make sure to wash your greens and pat dry (you may use a salad spinner if you have one). Arrange the vibrant green leaves on a platter or a large bowl of your choice, let your creativity flow.

Finish and Serve

Drizzle the dressing over the salad, reserving the remaining dressing to serve on the side or to adjust flavors to taste. Top with pickled shallots and green onions, sprinkle the sesame seeds and serve with lime wedges.

Storage

After preparing the salad, it’s best to enjoy it fresh. However, if you have leftovers make sure to store the ingredients separately. Refrigerate the dressing in an airtight container for up to 4 days. Keep the lettuce and herbs in a separate container to maintain their crispness. 

Make sure to avoid mixing the dressing with the fresh salad until you’re ready to serve, as the greens will turn soggy if left dressed. Pickled shallots and sesame seeds can also be stored in the fridge for a few days. This way you can enjoy this dish even after a day or two.

What to Serve With Little Gem Salad

This herb-focused salad, with its lemony, tangy, and sweet notes, always reminds me of those long summer evenings when my family would gather around the table after a busy day. It pairs beautifully with roast chicken or steak, where the salad’s acidity cuts through the richness of the meat.

I love to serve it with creamy mashed potatoes, as the smooth creaminess of the potatoes complements the salad’s vibrant, zesty notes. This duo is a perfect balance, with the potatoes toning down the salad’s sharp undertone.

If you’re in the mood for something a little lighter, try the Sweet and Creamy Goat Cheese Salad with Fruit and Cranberry, with its creamy goat cheese and tart cranberries adding a rich contrast to the crispness of the greens. 

Another pairing I adore is the Baked Creamy Salmon with Potatoes, where the creamy garlic sauce and tender salmon create a satisfying balance to the salad's refreshing taste.

If you're looking for something more heavy, the Oven-Baked Buttermilk Chicken and Potatoes offers a hearty and crispy contrast, and if you’re craving something with a little extra spice, the Colombian Chicken Drumsticks brings a bold, spiced flavor that beautifully match the salad’s freshness.