Recipe Index

Ingredients

• DRESSING:
• 3/4 cup mayonnaise
• 1/4 cup sour cream or buttermilk
• 1 tablespoon lemon juice
• 1/2 tablespoon Worcestershire sauce
• 2 teaspoons minced garlic
• 2 teaspoons dijon mustard
• 1 teaspoon anchovy paste
• 1 tablespoon chopped Calabrian chilis, 2 tablespoons for extra spicy
• 1/2 teaspoon black pepper
• 1/2 cup parmesan, freshly grated
• 1/2 teaspoon chili flakes
• BREADCRUMBS:
• 1 1/2 cups panko breadcrumbs
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 tablespoons parmesan, freshly grated
• pinch of salt, to taste
• 1 teaspoon dried oregano
• OTHER:
• 4 heads little gem lettuce
• 1 tablespoon chopped parsley
• freshly grated parmesan, for topping

Method

1. Blend the mayonnaise, sour cream or buttermilk, lemon juice, Worcestershire sauce, garlic, dijon mustard, anchovy paste and Calabrian chilis in a blender, food processor or with an immersion blender until smooth and creamy.
2. Tip the dressing into a bowl and stir in the black pepper, parmesan and chili flakes, then taste and add more chili if you want it spicier; cover and refrigerate it until serving.
3. Melt the butter with the olive oil in a large skillet over medium heat, add the panko and a pinch of salt, and toast 5 to 7 minutes, stirring often, until deep golden brown.
4. Tip the crumbs onto a paper towel-lined plate to absorb excess oil, then stir in the parmesan, oregano and another pinch of salt and leave them to cool slightly.
5. Wash the little gem lettuce and dry it very well so the dressing clings, then separate the leaves into a large mixing bowl.
6. Drizzle the dressing over the leaves, using as much as you like, and toss until each leaf is evenly coated, then arrange the leaves on a large serving platter.
7. Sprinkle the toasted breadcrumbs evenly over the salad and finish it with freshly grated parmesan and the chopped parsley before serving.

Prep: 15 min · Cook: 10 min · Total: 25 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data