Gem Lettuce Salad with Chile Dressing and Breadcrumbs Recipe

Name: Gem Lettuce Salad with Chile Dressing and Breadcrumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large egg yolks; 2 oil-packed Calabrian chiles, drained and chopped; 1 oil-packed anchovy fillet, drained; 2 tablespoons fresh lemon juice; 1 1/2 tablespoons red wine vinegar; 1 tablespoon sour cream; 1/2 tablespoon balsamic vinegar; 1/2 tablespoon Worcestershire sauce; 1 teaspoon Dijon mustard; 1/2 teaspoon minced garlic; A few dashes of Tabasco; 1/2 cup grapeseed oil; 1/4 cup extra-virgin olive oil; 1/4 cup freshly grated Parmigiano-Reggiano; 2 tablespoons minced shallot; Kosher salt; Pepper; 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 1 cup panko; 1/2 teaspoon chopped oregano; A few pinches of garlic powder; Kosher salt; 4 heads of Little Gem lettuce (1 pound), leaves pulled apart; Freshly grated Parmigiano-Reggiano; Chopped parsley, for garnish

Servings: persons

2 large egg yolks
2 oil-packed Calabrian chiles, drained and chopped
1 oil-packed anchovy fillet, drained
2 tablespoons fresh lemon juice
1 1/2 tablespoons red wine vinegar
1 tablespoon sour cream
1/2 tablespoon balsamic vinegar
1/2 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
A few dashes of Tabasco
1/2 cup grapeseed oil
1/4 cup extra-virgin olive oil
1/4 cup freshly grated Parmigiano-Reggiano
2 tablespoons minced shallot
Kosher salt
Pepper
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 cup panko
1/2 teaspoon chopped oregano
A few pinches of garlic powder
Kosher salt
4 heads of Little Gem lettuce (1 pound), leaves pulled apart
Freshly grated Parmigiano-Reggiano
Chopped parsley, for garnish

1
Make the dressing In a food processor, combine the first 11 ingredients and puree until blended.
2
With the machine on, slowly drizzle in both oils.
3
Scrape the dressing into a medium bowl and stir in the cheese and shallot.
4
Season with salt and pepper.
5
Make the breadcrumbs In a large nonstick skillet, melt the butter in the oil.
6
Add the panko and cook over moderately low heat, stirring, until golden, about 5 minutes.
7
Remove the skillet from the heat.
8
Stir in the oregano and garlic powder and season with salt.
9
Transfer to a paper towellined plate to drain.
10
Make the salad In a large bowl, toss the lettuce leaves with 1/2 cup of the dressing and season with salt and pepper.
11
Toss to evenly coat.
12
Layer the lettuce on plates and top with the breadcrumbs.
13
Garnish with grated cheese and parsley and serve, passing the remaining dressing at the table.

1241

kcal

Calories

112

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 2 large egg yolks, 2 oil-packed Calabrian chiles, drained and chopped, 1 oil-packed anchovy fillet, drained, 2 tablespoons fresh lemon juice, and more.

Yes, Gem Lettuce Salad with Chile Dressing and Breadcrumbs falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Gem Lettuce Salad with Chile Dressing and Breadcrumbs

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