Petite Lettuce Salad with Caesar Vinaigrette


Think of this as a "deconstructed" Caesar salad, with the textures and colors of petite lettuce leaves providing new interest and a light Caesar-style vinaigrette adding a flavorful punch. Instead of croutons, a savory sprinkling of bread crumbs and delicate Parmesan curls adorn the greens. Delicious!


2 cups coarse fresh bread crumbs
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons minced fresh Italian parsley
5 ounces Earthbound Farm Organic Petites Lettuce Leaves (torn into bite-size pieces)
  Parmesan cheese shavings
3 tablespoons fresh lemon juice (preferably Meyer)
2 tablespoons finely grated parmesan cheese
1 anchovy fillet
1/2 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
1 small clove garlic (peeled and minced)
1/4 cup canola oil
3 tablespoons mild extra-virgin olive oil
  Salt and freshly ground black pepper (to taste)


Position a rack in the middle of the oven and preheat to 350 degrees F.

Toss the bread crumbs with the olive oil and transfer to a rimmed baking sheet. Spread the mixture into an even layer and bake until the crumbs are golden brown, 12 to 18 minutes. Remove from the heat and stir in the parsley.

To make the vinaigrette, place the lemon juice, Parmesan, anchovy, mustard, Worcestershire, and garlic in a small food processor or blender and process to combine. With the machine running, add the oils in a slow, steady stream. Season the vinaigrette with salt and pepper to taste. The vinaigrette can be refrigerated, covered, for up to 1 week.

Place the lettuce in a large bowl and add about half of the vinaigrette, tossing to coat the leaves. Add more dressing as needed. Transfer the greens to a large platter and sprinkle with the bread crumbs. Garnish the salad with shaved Parmesan and serve immediately.

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