Remove any tough outer leaves from little gem heads. Slice each head lengthwise into quarters, then rinse briefly under cold water and spin or pat dry. Chill in fridge while preparing other components.

Shave fennel

Trim fennel bulb (remove fronds and core bottom). Using a mandoline or very sharp knife, shave fennel into very thin slices. If using fronds, reserve a small amount finely chopped for garnish.

Prepare preserved lemon

Remove pulp from preserved lemon, keeping just the rind. Rinse lightly if extremely salty, then finely dice the rind into small pieces. Set aside.

Assemble salad

In a large mixing bowl, combine the quartered little gem leaves and shaved fennel. Add the finely chopped preserved lemon and toss gently to distribute.

Add cheese and finish

Shave Sâo Jorge cheese into thin ribbons using a vegetable peeler and scatter over the tossed salad. Season with the freshly cracked black pepper.

Dress and serve

Right before serving, drizzle 1 tablespoon extra-virgin olive oil and 2–3 tablespoons of the creamy garlic dressing over the salad (see dressing section). Toss gently to coat evenly, then taste and adjust seasoning. Transfer to plates and, if desired, finish with reserved fennel fronds.

Creamy Garlic Dressing

In a small bowl, combine 3 tbs mayonnaise, 2 tbs Greek yogurt, 1 minced garlic clove, 1 tbs fresh lemon juice, 1 tsp olive oil, 1 tsp Dijon mustard and 1 tsp honey or agave (if using). Whisk until smooth and emulsified.

Season the dressing with 1/4 tsp sea salt and a pinch of freshly ground black pepper. Taste and adjust: add a little more lemon for brightness, a pinch more salt for seasoning, or a touch more honey if you prefer sweeter balance.

If the dressing is too thick, thin with 1–2 teaspoons cold water, whisking to reach a pourable but creamy consistency. Keep chilled until ready to dress the salad.