Salad

Little Gems Caesar Salad

Active Time: 5 minutes • Total Time: 30 minutes

Yields: 2 Servings

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Ingredients

  • Breadcrumbs:
  • 2 cups panko breadcrumbs
  • salt and pepper to taste
  • 1/2 tablespoon olive oil
  • Caesar Dressing:
  • 1 garlic clove
  • 1 teaspoon anchovy paste (optional)
  • 1/4 teaspoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon Tabasco Sauce
  • 3 tablespoons lemon juice
  • 1 cup extra-virgin olive oil
  • Salad:
  • 3-4 Earthbound Farm Organic Little Gems
  • 1/4 cup parmesan cheese
  • Freshly ground black pepper

Preheat your oven to 350 degrees. On a sheet pan with parchment paper, add on your panko breadcrumbs and toss with salt, pepper and olive oil. Bake for 15-20 minutes, flipping halfway through.

In the meantime, to make the dressing, place the garlic, mustard, anchovy paste, Worcestershire and Tabasco in a small bowl. Using a fork, mash into a paste. Add the lemon juice and stir to combine. Whisking constantly, slowly add the olive oil in a steady stream. Continue whisking until the dressing thickens. (The vinaigrette can be refrigerated, covered, for up to 1 week. Let it return to room temperature and whisk again before using.)

Remove breadcrumbs and let cool. To assemble the salad, place the little gems in a large bowl. Add 1/3 cup to 1/2 cup of the Caesar Dressing and toss to coat. Add the breadcrumbs and toss again, adding more dressing as needed. Divide the salad among individual salad plates and top each serving with some cheese and black pepper. Serve immediately and enjoy!

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