Little Gem Salad with Breadcrumbs and Calabrian Chile Dressing
The Little Gem salad with toasted breadcrumbs and creamy Calabrian chile dressing recipe from Carissa Stanton’s new cookbook, “Seriously, So Good” is like a spicy, souped-up take on a classic...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
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
- Salad
- 3 to 4 heads Little Gem lettuce (about 5 ounces), washed and leaves separated
- Grated Parmesan cheese, for garnish
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