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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!

4 Servings


2 cups

coarse fresh bread crumbs

1 ½ Tbsp

extra-virgin olive oil

2 Tbsp

minced fresh Italian parsley

5 oz

Earthbound Farm Organic Petites Lettuce Leaves (torn into bite-size pieces)

Parmesan cheese shavings

3 Tbsp

fresh lemon juice (preferably Meyer)

2 Tbsp

finely grated parmesan cheese


anchovy fillet

½ tsp

Dijon mustard

¼ tsp

Worcestershire sauce


clove garlic (peeled and minced)

¼ cup

canola oil

3 Tbsp

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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