Little Gems with Garlicy Lemons & Pistachios by Alison Roman
This recipe is found in Alison Roman's - Nothing Fancy - pages 88 - 89. Its a quick, simply recipe to whip up as a side to any main (I serve with chicken mains for lunch or dinner). I have noticed Alison’s love for the bitter flavor the lemons bring. So I often half the lemons called for in her recipe's. It is an acquired taste.
Side Notes
Cost of non-staples: $20
Serves: 8
Ingredients
4 head of Little Gem Lettuce
2 lemons
60g pistachio nuts, finely chopped
1 garlic clove
60 ml olive oil
kosher salt & black pepper
1 small handful chives, chopped finely
3 tbsp chopped dill leaves
flaky sea salt
My Pantry Staples
garlic
olive oil
kosher salt
black pepper
flaky sea salt
The Method
Make the lemon pistachio topping: Finely chop one lemon (i only used half), taking care to remove all the seeds. Zest and juice the other lemon.
Toast the pistachios in a small pan for 2 - 3 minutes, careful not to brown. Add the nuts into a bowl along with the chopped lemon, zest, minced garlic, and olive oil. Season with a dash of salt and cracked pepper.
Cut the Lettuce Gems into quarters. Rinse well, carefully, so not to pull them apart. Pat dry or leave to drip on a paper towel.
Place the gems into a serving platter. Drizzle with the lemon juice and olive oil evenly. Season with a little salt and pepper.
Spoon the pistachio mix over the top of the gems. Finishing with the chopped herbs and flaky sea salt.
