Little Gem Calabrian Breadcrumbs

Little Gem Salad with Toasted Breadcrumbs and Creamy Calabrian Chile Dressing is my answer when I want something that tastes both refreshing and rich but is still quick to prepare. The creamy dressing packs a gentle heat while crispy, golden breadcrumbs give the salad plenty of satisfying texture. This is one of those salads that disappears fast at the table and makes anyone rethink what salad can be.

I stumbled across Calabrian chiles last year and could not resist adding them into dressings—now this salad is my go to when I want something bold but comforting at the same time.

Ingredients

• Extra virgin olive oil: brings richness and helps blend the dressing and toast the breadcrumbs
• Large egg yolk: acts as an emulsifier making the dressing creamy
• Oil packed anchovy fillet: adds umami savoriness opt for quality brands like Cento for best flavor
• Garlic clove: lends pungency and warmth
• Freshly squeezed lemon juice: brightens up the dressing go for juicy lemons without blemishes
• Red wine vinegar: sharpens and balances the other acids
• Crushed Calabrian chile peppers: provide mild heat Tutto Calabria is reliably flavorful
• Dijon mustard: helps the dressing come together and deepens flavor
• Worcestershire sauce: adds complexity and savory undertones
• Kosher salt: enhances every layer so use flaky or coarse crystals
• Freshly ground black pepper: sharp sharp bite use freshly cracked for best results
• Finely grated Parmesan cheese: builds body in both the dressing and as a finishing touch choose a wedge and grate yourself
• Panko breadcrumbs: create airy crispness seek out Japanese style panko for superior texture
• Italian seasoning: infuses the crumbs with herbal notes
• Little Gem lettuce: tender and crisp with a touch of sweetness look for firm unbruised heads

Step-by-Step Instructions

Make the Calabrian Chile Dressing:

Combine olive oil egg yolk anchovy garlic lemon juice vinegar chiles Dijon mustard Worcestershire sauce salt and pepper in the cup of an immersion blender or in a small bowl if whisking by hand Blend or whisk until completely smooth and creamy making sure there are no lumps or visible pieces Stir in the finely grated Parmesan cheese Taste the dressing and adjust with extra chiles or lemon if desired

Toast the Breadcrumbs:

Heat olive oil in a medium skillet over medium heat Once the oil is shimmering but not smoking add panko breadcrumbs Italian seasoning salt and pepper Stir the mixture constantly as it toasts scraping the bottom of the pan to keep the crumbs from burning Keep going until all crumbs are deep golden brown and smell nutty about two minutes Transfer to a bowl to cool completely so they stay crisp

Assemble the Salad:

Wash and gently separate the leaves from three to four heads of Little Gem lettuce making sure to pat dry so the dressing clings well Use your hands to gently massage the creamy dressing into the leaves covering all surfaces Arrange dressed leaves on a large serving plate Make sure they are in a single layer or slightly overlapping for even coverage Sprinkle the reserved cooled breadcrumbs all over followed by a shower of freshly grated Parmesan Serve immediately for maximum crunch

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The anchovy in the dressing always wins over even the skeptics in my family especially once they taste how it disappears into the creamy tangy backdrop My kids ask for extra breadcrumbs each time which is by far my favorite part to sneak a few bites from the bowl before assembling

Storage Tips

Store any leftover dressing in a tightly sealed container in the refrigerator for up to three days It may separate so whisk or blend briefly before using The toasted breadcrumbs will stay crisp in a jar or airtight container at room temperature for about four days but be sure to let them cool completely before sealing If the salad is already fully dressed and tossed it is best enjoyed right away as it wilts quickly

Ingredient Substitutions

If you cannot find Little Gem lettuce hearts of romaine or even butter lettuce make a great substitute For the Calabrian chiles if unavailable use a combination of crushed red pepper flakes and a touch of smoky paprika to create a similar profile Any firm grating cheese will work in a pinch such as Pecorino Romano Swap out panko for any rustic bread pulsed in a food processor for homemade breadcrumbs

Serving Suggestions

This salad is a stellar opener to a cozy Italian meal but it makes an excellent light lunch paired with crusty bread and maybe some sliced grilled chicken The punchy dressing can also double as a dip for raw vegetables or drizzle over roasted shrimp

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Cultural Context

Calabrian chiles hail from southern Italy and are known for their fruity smoky mild heat They add a distinctly Italian warmth to sauces and dressings Little Gem lettuce is prized in salad circles for its hybrid nature somewhere between butter lettuce and romaine this creates a base that holds up to bold creamy dressings and crunchy toppings

Recipe FAQs

→ What makes Little Gem lettuce ideal for this dish?

Little Gem lettuce boasts crisp, tender leaves that hold up well to creamy dressings while maintaining freshness and a satisfying crunch.

→ Can I substitute another chile for Calabrian chiles?

Yes, you can use crushed red pepper flakes or another mild chile paste, although the unique fruity heat of Calabrian chiles may differ slightly.

→ How can I ensure the breadcrumbs stay crisp?

Allow the toasted breadcrumbs to cool completely before adding to the salad, and sprinkle them on just before serving to preserve their crunch.

→ Is there an alternative to anchovy in the dressing?

You can omit the anchovy or use a small amount of capers for a similar savory depth, though the flavor will subtly change.

→ Can I prepare the dressing ahead of time?

Yes, the dressing can be made in advance and stored in the refrigerator for up to three days. Whisk before using to re-emulsify.