Little Gem Calabrian Breadcrumbs (Print-Friendly Version)
Crisp Little Gem tossed in chile dressing, crunchy breadcrumbs, and shaved Parmesan for bold flavor and texture.
# Ingredients:
→ Calabrian Chile Dressing
01 -
¼ cup extra-virgin olive oil
02 -
1 large egg yolk
03 -
1 oil-packed anchovy fillet, preferably Cento brand
04 -
1 garlic clove, peeled
05 -
1 tablespoon freshly squeezed lemon juice
06 -
2 teaspoons red wine vinegar
07 -
½ teaspoon crushed Calabrian chile peppers
08 -
½ teaspoon Dijon mustard
09 -
¼ teaspoon Worcestershire sauce
10 -
¼ teaspoon kosher salt
11 -
¼ teaspoon freshly ground black pepper
12 -
3 tablespoons finely grated Parmesan cheese
→ Toasted Breadcrumbs
13 -
3 tablespoons extra-virgin olive oil
14 -
1 cup panko breadcrumbs
15 -
½ teaspoon Italian seasoning
16 -
¼ teaspoon kosher salt
17 -
¼ teaspoon freshly ground black pepper
→ Salad
18 -
3 to 4 heads Little Gem lettuce (about 5 ounces), washed and leaves separated
19 -
Grated Parmesan cheese, for garnish
# Steps:
01 -
In the cup that comes with an immersion blender (or in a small bowl with a whisk), combine the olive oil, egg yolk, anchovy, garlic, lemon juice, vinegar, chiles, mustard, Worcestershire sauce, salt and pepper and blend until smooth. Stir in the Parmesan cheese. Taste and adjust seasoning as desired.
02 -
In a medium skillet over medium heat, heat the olive oil. Add the panko, Italian seasoning, salt and pepper. Cook, stirring frequently, until golden brown, about 2 minutes. Transfer to a small bowl and set aside.
03 -
Massage the lettuce with the dressing and arrange it on a large plate or platter. Sprinkle the toasted breadcrumbs over the top. Garnish with grated Parmesan cheese and serve immediately.