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moribyan

Spicy Little Gem Caesar Salad

A copycat of Jon & Vinny's famous Caesar: whole little gem leaves tossed in a creamy, garlicky dressing spiked with Calabrian chilis. Buttery toasted panko stands in for croutons, so every bite stays crunchy.

⏱ 25 min4caesar saladcalabrian chililittle gemcopycatspicy

Ingredients

For the dressing

  • 3/4 cupmayonnaise
  • 1/4 cupsour cream or buttermilk
  • 1 tablespoonlemon juice
  • 1/2 tablespoonWorcestershire sauce
  • 2 teaspoonsgarlic · minced
  • 2 teaspoonsdijon mustard
  • 1 teaspoonanchovy paste
  • 1 tablespoonCalabrian chilis · chopped; 2 tablespoons for extra spicy
  • 1/2 teaspoonblack pepper
  • 1/2 cupparmesan · freshly grated
  • 1/2 teaspoonchili flakes

For the toasted panko

  • 1 1/2 cupspanko breadcrumbs
  • 2 tablespoonsunsalted butter
  • 2 tablespoonsolive oil
  • 2 tablespoonsparmesan · freshly grated
  • —salt · a pinch, to taste
  • 1 teaspoondried oregano

For the salad

  • 4heads little gem lettuce
  • 1 tablespoonparsley · chopped
  • —parmesan · freshly grated, for topping

Steps

  1. 1

    To a blender, food processor, or large cup using an immersion blender, add the mayonnaise, sour cream or buttermilk, lemon juice, Worcestershire sauce, minced garlic, dijon mustard, anchovy paste, and Calabrian chilis.

  2. 2

    Blend until smooth and creamy.

  3. 3

    Transfer to a bowl, then add the black pepper, parmesan, and chili flakes, stirring until combined.

  4. 4

    Taste and adjust to your liking, adding more chili flakes or Calabrian chili if you want it spicier. Cover and refrigerate until ready to use.

  5. 5

    In a large skillet over medium heat, add the butter and olive oil and let them melt together.

  6. 6

    Add the panko breadcrumbs and a pinch of salt, stirring frequently to coat evenly.

  7. 7

    Toast for 5 to 7 minutes, stirring often, until deep golden brown.

  8. 8

    Remove from the heat and transfer to a paper-towel-lined plate to absorb any excess oil.

  9. 9

    Stir in the parmesan, dried oregano, and a pinch of salt. Set aside to cool slightly.

  10. 10

    Wash the little gem lettuce and dry it very well, since any leftover water will keep the dressing from clinging to the leaves.

  11. 11

    Separate the leaves and add them to a large mixing bowl. Drizzle with as much dressing as you'd like and toss so each leaf is evenly coated.

  12. 12

    Transfer to a large serving platter and arrange the leaves.

  13. 13

    Sprinkle the toasted breadcrumbs evenly on top.

  14. 14

    Finish with a sprinkle of freshly grated parmesan and the chopped parsley before serving.

Creator's notes

Copycat of Jon & Vinny's spicy Caesar. Calabrian chilis also work great stirred into pasta sauces, and the toasted panko replaces croutons.

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