SippitySup

Gem Lettuce Salad with Calabrian Chiles, Parmesan, and Bread Crumbs

Gem Lettuce Salad with Calabrian Chiles, Parmesan, and Bread Crumbs

This Gem Lettuce Salad with Calabrian Chiles, Parmesan, and Bread Crumbs comes from the menu at Jon & Vinny’s restaurant in Los Angeles, CA.

Gem Lettuce Salad with Calabrian Chiles, Parmesan, and Bread Crumbs

Print This Recipe Total time Yield 4–6Source Jon & Vinny’s, Los AngelesPublished
Gem Lettuce Salad with Calabrian Chiles, Parmesan, and Bread Crumbs

Ingredients

  • 2 large egg yolks
  • 1 tablespoon oil-packed Calabrian chiles, drained (or about 2 whole, chopped)
  • 2 oil-packed anchovy fillets, drained
  • 2 tablespoon fresh lemon juice
  • 2 tablespoon red wine vinegar
  • 1 tablespoon sour cream
  • ½ tablespoon balsamic vinegar
  • ½ tablespoon Worchestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced garlic
  • ¼ teaspoon Tabasco
  • ½ cup grapeseed oil
  • ¼ cup (plus 2 tablespoons) extra-virgin olive oil
  • ¼ cup finely grated Parmesan (plus more for serving, to taste)
  • 2 tablespoon minced shallot
  • kosher salt and freshly cracked black peper (for seasoning)
  • 2 tablespoon unsalted butter
  • 1 cup panko bread crumbs
  • ½ teaspoon minced, fresh oregano
  • 2–3 pinch garlic powder
  • 4 heads of Little Gem lettuce (about 1 pound), leaves pulled apart
  • minced flat leaf parsley leaves (as garnish, to taste)

Directions

Make the dressing: In a food processor, combine the first 11 ingredients and puree until blended. With the machine on, slowly drizzle in ½ cup grapeseed oil and ¼ cup olive oil. Scrape the dressing into a medium bowl and stir ¼ cup grated Parmesan cheese and minced shallot. Season with salt and pepper to taste.

Make the breadcrumbs: In a large nonstick skillet, melt the butter into the remaining 2 tablespoon olive oil. Add the panko and cook over medium-low heat, stirring, until golden, about 5 minutes. Remove the skillet from the heat. Stir in the oregano and garlic powder and season with salt. Transfer crumbs to a paper towel–lined plate to drain.


Make the salad: In a large bowl, mix the lettuce leaves with ½ cup of the prepared dressing and season with salt and pepper. Toss, taking your time to make sure every leaf is uniformly coated. Layer lettuce on a serving platter attractively; top with the prepared bread crumbs. Garnish with plenty of grated Parmesan cheese and some parsley. Serve immediately, passing the remaining dressing at the table, as needed.