Little Gem Wedge Salad with Lemon Balm & Parsley Crème Fraîche, Sourdough Pangrattato & Parmesan

A simple salad can be every bit as memorable as an elaborate feast when each ingredient is allowed to shine. Crisp little gem lettuce becomes the perfect canvas for a bright herb dressing, while chunky golden sourdough pangrattato brings irresistible crunch. Finished with crisp onions, fresh herbs, peppery cress and generous shavings of Parmesan, this is a celebration of texture, freshness and the beauty of humble ingredients.

There is something wonderfully understated about a wedge salad. No elaborate techniques or unnecessary embellishments, just beautiful ingredients given the space to shine. Crisp little gem, fragrant herbs, creamy dressing and warm pangrattato come together in a dish that celebrates simplicity at its finest.

I wanted every element of this recipe to feel as though it belonged in a summer garden. Lemon balm lends a gentle citrus perfume to the crème fraîche, fresh parsley brings brightness, and generous shavings of Parmesan add the savoury depth that makes each bite linger a little longer.

Texture is what transforms this salad. The cool crunch of little gem contrasts with buttery crème fraîche, whilst chunky sourdough pangrattato, toasted until deeply golden, delivers bursts of crispness seasoned with cracked rock salt and freshly ground black pepper. Simple ingredients become something altogether more memorable.

Food has always been about slowing down for me. Taking lunch into the garden, sitting amongst the flowers, feeling the warmth of the sun and sharing good food without ceremony. These are often the moments I remember most, because the simplest meals are so often the most joyful.

Every recipe I develop begins with a story. Not simply what I want the food to taste like, but how I want it to feel. This salad was inspired by long summer afternoons, linen napkins catching the breeze, herbs picked moments before serving and the quiet pleasure of eating outdoors.

This recipe captures everything I love about seasonal cooking. Familiar ingredients are elevated through thoughtful pairings, careful balance and beautiful presentation. It is uncomplicated yet refined, a celebration of fresh herbs, artisan bread, exceptional Parmesan and the quiet elegance that comes from letting the ingredients speak for themselves.

summer salad, caesar salad, green goddess, easy meals, summer meals, wedge salad, healthy food, salad dressing, foraged food, grow your own

Yield: 2

Author: Suze Morrison

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Little Gem Wedge Salad with Lemon Balm & Parsley Crème Fraîche, Sourdough Pangrattato & Parmesan

Prep time: 26 MinCook time: 5 MinTotal time: 31 Min

A simple salad can be every bit as memorable as an elaborate feast when each ingredient is allowed to shine. Crisp little gem lettuce becomes the perfect canvas for a bright herb dressing, while chunky golden sourdough pangrattato brings irresistible crunch. Finished with crisp onions, fresh herbs, peppery cress and generous shavings of Parmesan, this is a celebration of texture, freshness and the beauty of humble ingredients.

Ingredients

For the Salad

• 2 little gem lettuces, trimmed and quartered lengthways
• 40g Parmesan, finely shaved or generously grated
• A handful of fresh cress
• A small handful of fresh parsley leaves
• A small handful of lemon balm leaves
• 2 tbsp crispy onions

For the lemon balm & parsley dressing

• 120g crème fraîche
• 1 small garlic clove, finely grated
• 1 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped lemon balm
• Finely grated zest of ½ lemon
• 1 tbsp fresh lemon juice
• 2 tbsp extra virgin olive oil
• Sea salt and freshly cracked black pepper, to taste

For the chunky sourdough pangrattato

• 2 thick slices day-old sourdough, torn into chunky rustic crumbs
• 2 tbsp extra virgin olive oil
• Liberal cracked rock salt
• Freshly cracked black pepper

Instructions

1. Begin by making the pangrattato. Heat the olive oil in a frying pan over a medium heat and add the torn sourdough. Cook slowly for 6–8 minutes, stirring regularly, until deeply golden and wonderfully crisp. Season generously with cracked rock salt and plenty of black pepper while still warm, then set aside to cool.
2. Combine the crème fraîche, garlic, chopped parsley, lemon balm, lemon zest, lemon juice and olive oil in a bowl. Stir until smooth, then season well with sea salt and freshly cracked black pepper. Taste and adjust with a little more lemon if you prefer a brighter finish.
3. Arrange the quartered little gem lettuces onto a serving platter or two plates, cut side facing upwards. Spoon the herb dressing generously over each wedge.
4. Scatter over the pangrattato, finish with generous lashings of Parmesan, the crispy onions, fresh parsley leaves, lemon balm leaves and cress.

https://gourmetglow.co.uk/recipes/little-gem-wedge-salad

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