Jon & Vinny’s Gem Lettuce Salad Dupe

Serves: 4–6
Prep Time: 25 minutes
Active Time: 20 minutes

For the Salad

• 4 heads Little Gem lettuce, leaves separated, washed & thoroughly dried

• Freshly grated Parmigiano-Reggiano, for dusting

• Flat-leaf parsley, minced, for garnish

Calabrian Chili Caesar Dressing

(Yields ~1 1/2 cups. Can be made 3 days ahead)

Ingredients:

• 2 large egg yolks (room temp)

• 1 tbsp calabrian chili

• 2 anchovy fillets

• 2 tbsp fresh lemon juice

• 1 ½ tbsp red wine vinegar

• 1 tbsp labneh

• ½ tbsp balsamic vinegar

• ½ tbsp Worcestershire sauce

• 2 tsp Dijon mustard

• 1 small garlic clove, microplaned

• A few dashes of Tapatio

• ½ cup veg oil

• ¼ cup extra-virgin olive oil

• ¼ cup finely grated Parmigiano-Reggiano

• 2 tbsp minced shallot

• Kosher salt & freshly ground black pepper to taste

Instructions:

1. In a food processor or by hand, blend egg yolks, chiles, anchovy, lemon juice, vinegars, sour cream, Worcestershire, mustard, garlic, and Tabasco until smooth.

2. With the machine running or while mixing, drizzle in oils slowly to emulsify.

3. Transfer to a bowl; fold in Parmesan and shallots. Season with salt and pepper. Refrigerate until ready to use (up to 3 days).

Toasted Garlic-Parmesan Breadcrumbs

(Make ahead and store in airtight container for 3 days)

Ingredients:

• 2 tbsp unsalted butter

• 1 tbsp extra-virgin olive oil

• 1 cup panko breadcrumbs

• ½ tsp dried oregano

• 2–3 pinches garlic powder

• Salt, to taste

• Optional: 1 tbsp finely grated Parm, added off heat

Instructions:

1. In a large skillet, heat butter and olive oil over medium-low.

2. Add panko and cook, stirring constantly, until deep golden brown (about 5–7 mins).

3. Remove from heat, stir in oregano, garlic powder, and salt. Optional: add Parmesan for extra depth.

4. Transfer to paper towel-lined tray to cool.

To Assemble the Salad

1. In a large mixing bowl, gently toss Gem lettuce leaves with just enough dressing to coat.

2. Layer dressed leaves on a platter or individual plates.

3. Generously sprinkle with toasted breadcrumbs, Parmigiano-Reggiano, and parsley.

4. Serve with extra dressing and crumbs on the side for finishing at the table.

Chef’s Notes

• Texture is key: Breadcrumbs should be deeply golden and crisp. Let them cool fully before topping.

• Optional upgrades: A few smashed Castelvetrano olives, roasted artichokes, or even grilled chicken/tofu make this a meal.