I made up Panko Crunchies—it’s my name for toasted panko bread crumbs. It’s just a simple way to give a quick and tasty, crumbly crouton feel to my salad by using a pantry staple. With small heads and sweet hearts, Little Gem is more often than not hydroponically grown and easy to find in your supermarket. Choose leaves that are approximately 2 to 3 in [5 to 7.5 cm] in length and bright green with a yellowish tone. Little Gem is a perfect vehicle for Caesar dressing because it looks and acts a lot like romaine, but its crispy, compact size means you can lay the whole heart on a plate and just drizzle the dressing over it—so easy! Also, this creamy dressing is stellar with escarole, kale, or bitter radicchio for an outside-the-box, easy Caesar salad anytime. The Dijon mustard is the hero (emulsifying agent) in this recipe, helping the oil and vinegar work it out so that they come together. And contrary to what your kitchen know-how wants to think about extra-virgin olive oil as the best to use in a salad dressing, when making my Caesar dressing, use a mild, neutral, blended oil to let the fresh, boquerone anchovy flavor shine.
SERVES 4
Panko Crunchies
1 Tbsp unsalted butter
1/4 cup [15 g] unseasoned panko bread crumbs
1 garlic clove, minced
1 Tbsp finely chopped fresh Italian parsley
Caesar
2 egg yolks (reserve the whites for an egg wash, omelet, or meringue)
1/4 cup [25 g] finely grated fresh Parmesan cheese
4 fresh white Spanish boquerone anchovies (or in a pinch use 4 saltier, olive oil–packed anchovy fillets, drained)
2 Tbsp Dijon mustard 2 Tbsp red wine vinegar
Juice of 1/2 lemon
Dash of Worcestershire sauce
Dash of Tabasco sauce
1 tsp freshly ground black pepper
1/2 cup [60 ml] blended neutral oil, such as canola or vegetable
8 Little Gem lettuce hearts, leaves pulled apart
To make the panko crunchies: In a large pan over medium-high heat, melt the butter, add the panko, and toast until the bread crumbs emit a pleasant nutty aroma and have an enticingly browned color, about 1 minute. Add the chopped garlic and toast for 45 seconds longer. Add the parsley, and using a wooden spoon, stir well to incorporate. Set aside.
To make the Caesar: In the work bowl of your food processor, add the egg yolks, Parmesan, anchovies, mustard, vinegar, lemon juice, Worcestershire, Tabasco, and black pepper. Pulse for a few seconds until smooth. With the processor running, slowly add the oil in a steady, refrained stream or it will cause the dressing to separate.
Divide the Little Gem lettuce hearts among four plates, spoon the dressing on top, and sprinkle with the Panko Crunchies. Serve immediately.
P.S. I love to serve this Little Gem Caesar alongside my Sangria-Marinated Skirt Steak (page 160) for an easy weeknight meal.