The 4-Ingredient José Andrés Recipe That Changed How I Make Salad Forever

I never thought a recipe would change how I think about cutting lettuce. That was until I came across a dish by José Andrés, and it made me question every chopped salad I’d ever tossed into a bowl.

As a food video producer, I’ve worked on countless recipes, but only a few have made me pause mid-prep and rethink a simple technique. This is a José Andrés recipe after all, so I knew I had to at least give it a try. After trusting the process and making it myself, I can confidently say the chef’s Little Gem Salad with Warm Garlic Dressing changed the way I’ll be serving salads from now on.

José Andrés’ Little Gem Salad with Warm Garlic Dressing

Before this recipe, my salad style was maximalist: big bowls, bigger flavors, toppings galore. I liked the drama—if it had more crunch, color, and dressing, it was better. So, when I saw that Andrés’ Little Gem Salad had just a few ingredients plus an easy dressing, I was skeptical. Could something this simple really hold up?

The answer was a resounding “yes.” What this salad lacks in fuss it makes up for in finesse.

Andrés’ Little Gem Salad might be the easiest salad I’ve ever made—not to mention one of the most satisfying. There’s no fancy prep, no overwhelming grocery list, and barely any effort involved. The hardest part was opening the can of anchovies (thank goodness for the invention of the tin notch).

The end result is a restaurant-level salad with warm garlic oil seeping into crisp leaves, flakes of sea salt clinging to every ridge, and a kiss of smoked paprika bringing it all together with flavor and color. It’s simple and beautiful.

How I Make José Andrés’ Salad

The key to this dish is highlighting the structure of the Little Gem lettuce. Rather than chopping the heads into bits, each is sliced lengthwise to keep the leaves intact (and let nature’s geometry shine). The shape helps each leaf catch and hold the warm, garlicky oil, anchovies, and sherry vinegar like a sponge, delivering a punch of flavor in every bite. (Bonus: There’s no tossing, which cuts down on the mess.)

I love the ASMR moment when the hot oil hits the lettuce—it’s a quiet sizzle that lets you know something special is happening. As for the experience, I really enjoy slicing my lettuce like a steak; it’s a simple way to elevate the salad-eating experience.

If you can’t find Little Gem lettuce (check your local Trader Joe’s, where I regularly pick it up), romaine hearts are your next best bet for a similar crunch and structure. Radicchio also works beautifully here, adding a slightly bitter edge and a gorgeous purple hue.

Either way, keep the prep minimal, the leaves whole, and let the ingredients shine. This isn’t just salad—it’s a study in simplicity, and a reminder that sometimes less really is more.