Little Gem Caesar Salad with Panko Breadcrumbs
Little gem caesar salad, homemade panko breadcrumbs & a calabrian caesar dressing, just. EPIC.
Servings: 4
Ingredients
For The Breadcrumbs
- 2 cups panko breadcrumbs save rest for later!
- salt and pepper to taste
- 1 tablespoon extra-virgin olive oil
For The Salad
- 3 to 4 little gems or 1 large head of romaine
- top with shredded parmesan around 1/4th cup
- 1/4 cup extra virgin olive oil
- 2 garlic cloves on a microplane or finely minced
- 1/4 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!
Nutrition
Calories: 309kcal | Carbohydrates: 35g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 451mg | Potassium: 661mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2045IU | Vitamin C: 12mg | Calcium: 138mg | Iron: 3mg