You’ll want to use any [leftover dressing] to slather on toast, chicken breasts, veggies, grilled fish, almost everything.
Little Gem Salad with Toasted Breadcrumbs and Creamy Calabrian Chile Dressing Recipe
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Published Jun 10, 2024
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Print Recipe
Alanna Hale/Seriously, So Good
Nothing against the almighty kale Caesar, but it gets a little old after the millionth time. Enter the Little Gem salad with toasted breadcrumbs and creamy Calabrian chile dressing from Carissa Stanton’s new cookbook, Seriously, So Good: Simple Recipes for a Balanced Life, which will yank you out of your lunch rut at first bite.
“The dressing is kind of a spicy Caesar dressing, used to great effect here, but you’ll want to use any left over to slather on toast, chicken breasts, veggies, grilled fish, almost everything,” Stanton writes. “Panko breadcrumbs are a ready-made shortcut instead of croutons for crunch, and my fave Calabrian chiles bring a dependable level of sweet heat to the party.”
As for the greens, the recipe calls for Little Gem, a type of lettuce that’s a cross between butter and romaine. But you can substitute romaine, Boston or Bibb if you can’t find any at your supermarket. Whatever you do, just don’t skimp on the grated Parm.
Excerpted from SERIOUSLY, SO GOOD: Simple Recipes for a Balanced Life. Copyright @ 2024 by Carissa Stanton. Photography Copyright © 2024 by Alanna Hale. Reproduced by permission of Simon Element, and imprint of Simon & Schuster. All rights reserved.
Ingredients
Calabrian Chile Dressing
¼ cup extra-virgin olive oil
1 large egg yolk
1 oil-packed anchovy fillet, preferably Cento brand
1 garlic clove, peeled
1 tablespoon freshly squeezed lemon juice
2 teaspoons red wine vinegar
½ teaspoon crushed Calabrian chile peppers (I love Tutto Calabria, available online)
½ teaspoon Dijon mustard
¼ teaspoon Worcestershire sauce
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons finely grated Parmesan cheese
Toasted Breadcrumbs
3 tablespoons extra-virgin olive oil
1 cup panko breadcrumbs
½ teaspoon Italian seasoning
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Salad
3 to 4 heads Little Gem lettuce (about 5 ounces), washed and leaves separated
Grated Parmesan cheese, for garnish
Directions
1. Make the Calabrian chile dressing: 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. Feel free to give it a taste and adjust if you’d like more chiles.
2. Toast the breadcrumbs: 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 them to a small bowl and set aside.
3. Make the salad: To serve, massage the lettuce with the dressing and arrange it on a large plate or platter. Sprinkle the toasted breadcrumbs over the top. Garnish with Parm and serve.
Nutrition Facts
314 calories
27g fat
13g carbs
5g protein
1g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.