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–+ servings

Spicy Caesar Salad

This is my copycat version of Jon & Vinny's famous spicy Caesar, a creamy, garlicky dressing loaded with heat from Calabrian chilis and finished with crispy, buttery panko breadcrumbs. Whole little gem leaves keep every bite crunchy and easy to pick up. It's simple to put together but tastes like one you'd get straight out of the restaurant.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Yields4 servings
Print Recipe Pin Recipe
Servings4 servings

Ingredients

DRESSING

  • 3/4 cup mayonnaise
  • 1/4 cup sour cream or buttermilk, see note below
  • 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

Instructions 

MAKE THE DRESSING

  1. To a blender, food processor, or large cup using an immersion blender, add the mayonnaise, sour cream or buttermilk, lemon juice, Worcestershire sauce, minced garlic, dijon mustard, anchovy paste, and Calabrian chilis.
  2. Blend until smooth and creamy.
  3. Transfer to a bowl, then add the black pepper, parmesan, and chili flakes, stirring until combined.
  4. Taste and adjust anything to your liking, adding more chili flakes or Calabrian chili if you want it spicier. Cover and refrigerate until ready to use.

TOAST THE BREADCRUMBS

  1. In a large skillet over medium heat, add the butter and olive oil and let melt together.
  2. Add the panko breadcrumbs and a pinch of salt, stirring frequently to coat evenly.
  3. Toast for 5 to 7 minutes, stirring often, until deep golden brown.
  4. Remove from the heat and trasnfer to a paper towel lined plate to absorb any excess oil.
  5. Then stir in the parmesan, dried oregano, and a pinch of salt. Set aside to cool slightly.

ASSEMBLE THE SALAD

  1. Wash the little gem lettuce and dry it very well, since any leftover water will keep the dressing from clinging to the leaves.
  2. Separate the leaves and add them to a large mixing bowl. Drizzle the dressing, using as little or as much as you'd like, and toss it to make sure each leaf is evenly coated.
  3. Then transfer to a large serving platter and arrange the leaves.
  4. Sprinkle the toasted breadcrumbs evenly on top.
  5. Finish with a sprinkle of freshly grated parmesan and the chopped parsley before serving.

Notes

Q: What are Calabrian chilis and where can I find them?
A: Calabrian chilis are spicy Italian chilis, usually sold chopped and packed in oil. You can find them at most grocery stores near other Italian ingredients or in the pickled jar area.
Q: Can I make the dressing ahead of time?
A: Yes, the dressing keeps well covered in an airtight container in the fridge for a few days, so it's great to make ahead.
Q: What can I use instead of little gem lettuce?
A: Romaine hearts are the closest substitute and will give you a similar crunch, just chop or separate the leaves the same way.
Q: Should I use buttermilk or sour cream in the dressing?
A: Either works, it just depends on the texture you're after. Sour cream yields a thicker dressing, while buttermilk makes it a bit lighter, so it's really up to you.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!