Little Gem Caesar Salad with Panko Breadcrumbs

5 from 8 votes

This post may contain affiliate links! For more info, check out our privacy policy.

Little Gem Caesar Salad with Panko Breadcrumbs

Little Gem Caesar Salad with Panko Breadcrumbs

Little gem caesar salad, homemade panko breadcrumbs & a calabrian dressing⁠, just. EPIC. This is another one of my salads always rotating and is super impressive, with minimal effort. ⁠Crispy gems, shredded parm, loads of pepper and homemade dressing, not sure there’s anything better? This salad is inspired by Jon & Vinny’s gem salad in LA that is also the BEST. ⁠

PS. Make extra panko breadcrumbs and save in a container for easy use for loads of other things like pasta’s and any quick salad.⁠

If you love this salad, be sure to check out our classic version, horseradish kale version and our brussel sprouts caesar salad. (YES! I’m a caesar fanatic).

What is little gem lettuce?

Little gem lettuce looks like a mini size romaine. It has vibrant green leaves (sometimes with some darker purple). I find it to be a little bit less pungent than the full size romaine.

Why I love this salad

I hold caesar salad near and dear to my heart. Growing up, I wasn’t a huge fan of salads and vegetables (go figure, things are totally different now!), but the one salad I would eat was caesar. This is my spin on that, with inspiration from Italian restaurant, Jon & Vinny’s in Los Angeles.

There is something about the bread/croutons/breadcrumbs, loads of parm, creamy zingy dressing tossed in greens. A DREAM.

Little Gem Caesar Salad with Panko Breadcrumbs

What ingredients do you need for this little gem caesar?

Homemade panko breadcrumbs: Super easy either toasted in a skillet or in the oven with salt, pepper and olive oil.

Calabrian Chili Caesar dressing: Made with garlic, mayo, dijon mustard, Worcestershire sauce, parmesan cheese, Calabrian chili, lemon juice, black pepper, kosher salt and extra-virgin olive oil.

We are opting out of anchovies for this recipe, but you can check out our classic caesar salad which has anchovies and raw egg yolks for a more traditional take on caesar!

Little gem lettuce: made with lemon juice, black pepper, kosher salt, extra-virgin olive oil

Finish with parmesan cheese. YUM!

Instructions to make this recipe

Preheat your oven to 350 degrees. On a sheet pan with parchment, add on your panko breadcrumbs and toss with salt, pepper and olive oil. Bake for 15-20 minutes, flipping halfway.
 
In the meantime, wash and slice your gems (for little gems, I like to cut off the ends, and tear off with my hands and keep them whole). And shred some parmesan for topping.
 
Then, make your dressing. In a mixing bowl or blender, add garlic, mayo, lemon, dijon, Worcestershire, parmesan, calabrian chile paste and salt and pepper. Mix well and then slowly start adding in your oil to emulsify – make sure it’s all mixed together.
 
Next, remove your breadcrumbs and let cool.
 
In a large bowl, add your greens in, then cooled breadcrumbs (top with your desired amount), top with shredded parmesan, freshly cracked pepper and drizzle on your dressing!

Little Gem Caesar Salad with Panko Breadcrumbs

Love salads? Check out the below for more inspiration!

If you do make this Little Gem Caesar Salad recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

In addition, we can also be found on Facebook and Pinterest!

Watch How To Make This Video

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Little Gem Caesar Salad with Panko Breadcrumbs
5 from 8 votes

Little Gem Caesar Salad with Panko Breadcrumbs

Little gem caesar salad, homemade panko breadcrumbs & a calabrian caesar dressing⁠, just. EPIC.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 3

Ingredients 

For The Breadcrumbs

  • 2 cups panko breadcrumbs, save rest for later!
  • salt and pepper to taste
  • 1/2 tablespoon olive oil

For The Salad

  • 3-4 little gems, or 1 large head of romaine
  • top with shredded parmesan, around 1/4th cup
  • 1/4th cup extra virgin olive oil
  • 2 garlic cloves, on a microplane or finely minced
  • 1/8th cup mayo
  • juice of 1 lemon
  • 2 tablespoon dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon shredded parmesan
  • 1 tablespoon Calabrian chile paste, optional, for a little bit of heat
  • Salt and pepper to taste

Instructions 

  • Preheat your oven to 350 degrees. On a sheet pan with parchment, add on your panko breadcrumbs and toss with salt, pepper and olive oil. Bake for 15-20 minutes, flipping halfway.
  • In the meantime, wash and slice your gems (for little gems, I like to cut off the ends, and tear off with my hands and keep them whole). And shred some parmesan for topping.
  • Then, make your dressing. In a mixing bowl or blender, add garlic, mayo, lemon, dijon, Worcestershire, parmesan, calabrian chile paste and salt and pepper. Mix well and then slowly start adding in your oil to emulsify – make sure it’s all mixed together.
  • Next, remove your breadcrumbs and let cool.
  • In a large bowl, add your greens in, then cooled breadcrumbs (top with your desired amount), top with shredded parmesan, freshly cracked pepper and drizzle on your dressing!
Like this recipe? Rate and comment below!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




8 Comments

  1. 5 stars
    Made your salad last nite! It was delicious!! I’m definitely putting it in my permanent recipes. I couldn’t get Calabrian chili paste so I used shiracha- it was still great!

    1. You can store in an airtight container, deli container, or plastic bag at room temp! I would say they will stay good for a few weeks!