If you’ve eaten at Jon & Vinny’s in Los Angeles, this salad may look familiar. They call it Gem Lettuce with Calabrian Chili Dressing, Parmigiano, and Bread Crumbs—essentially a spicy Caesar built on crisp baby romaine (or little gem) and the most addictive toasted breadcrumbs. It’s so good many people gladly pay the $16.50 for a serving, but you can make an identical version at home for a fraction of the price. I make this all the time for guests or when we want an elevated Caesar—so let’s get started!
Why you’ll love this recipe
- Fast and simple to prepare;
- Most components can be made ahead;
- Toasted breadcrumbs provide better texture than croutons;
- The dressing’s heat is adjustable to taste;
- A reliably popular dish for entertaining.
Spicy Caesar Salad Ingredients
- Mayonnaise: provides the creamy base. Use Vegenaise if you want soy-free, or any high-quality mayonnaise.
- Lemon juice: about 1/2 a lemon (roughly 1 1/2 tablespoons) for brightness.
- Garlic: essential for Caesar dressing—use fresh cloves, minced.
- Dijon mustard: adds body and a subtle tang.
- Worcestershire sauce: gives depth and umami (contains anchovy in many brands—choose a vegan version if desired).
- Capers: contribute a pleasant briny note; anchovy paste is an alternative.
- Calabrian chiles: the key source of heat and flavor; substitute your favorite hot sauce if you can’t find them.
- Olive oil: use good extra-virgin olive oil for best flavor.
- Butter: unsalted butter works well to toast breadcrumbs; you can substitute plant butter or only olive oil.
- Breadcrumbs: panko gives the nicest crunch; gluten-free panko is fine if needed.
- Garlic powder: a small amount enhances the toasted crumbs without overpowering them.
- Lettuce: sturdy leaves like little gem or romaine hold up nicely to the creamy dressing.
- Parmesan cheese: freshly grated Parmigiano-Reggiano is ideal; plant-based Parmesan or nutritional yeast can be used as substitutes.
How to Make Spicy Caesar Salad
- Combine all dressing ingredients in a blender and process until smooth. Taste and adjust salt and heat. The dressing keeps in the refrigerator for up to one week.
- Warm butter and oil in a large skillet over medium-low heat. Add the breadcrumbs and stir constantly until golden, about 4–5 minutes—watch closely so they don’t burn. Stir in garlic powder and season to taste with salt. Transfer breadcrumbs to a paper towel–lined plate to cool; they will crisp as they cool. Store cooled breadcrumbs in an airtight container at room temperature for up to five days.
- Toss the lettuce with just enough dressing to coat the leaves lightly. Arrange on a serving plate, sprinkle with toasted breadcrumbs, then grate Parmesan over the top. Serve extra dressing on the side.
Tips for Success
- Stir constantly when toasting breadcrumbs—golden quickly turns to burnt. Move them to a paper-lined plate to soak up excess fat and cool; they’ll crisp as they cool.
- Toss dressing and lettuce in a large bowl first to ensure every leaf is evenly coated, then transfer to a serving platter for presentation.
- This recipe is a flexible base: add smashed Castelvetrano olives, whole anchovies, grilled salmon, chicken, tofu, jarred roasted tomatoes, or roasted artichoke quarters to customize it.
Substitutions
- Calabrian chiles: any preferred hot sauce;
- Panko breadcrumbs: use gluten-free breadcrumbs if needed;
- Parmesan: replace with plant-based Parmesan, nutritional yeast, or omit;
- Capers: anchovies or anchovy paste for extra umami.
If you make this salad, I’d love to see your version—snap a photo and tag @pamelasalzman. If you enjoyed the recipe, please leave a rating and review. For more recipes and cooking tips, consider subscribing for updates.
5 from 3 votes
Spicy Caesar Salad with Toasted Breadcrumbs
By Inspired by Jon & Vinny’s restaurant
Servings: 4 -6
Ingredients
- Dressing: 6 Tablespoons Vegenaise or high-quality mayonnaise
- 2 Tablespoons water
- 1 ½ Tablespoons fresh lemon juice
- 2 garlic cloves, minced
- ½ teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 Tablespoon capers, drained (or anchovy paste)
- 1-2 teaspoons chopped Calabrian chiles or hot sauce, to taste
- 3 Tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper, to taste
- Breadcrumbs:
- 2 Tablespoons unsalted butter or plant butter
- 2 Tablespoons extra-virgin olive oil
- 1 cup panko breadcrumbs (gluten-free if needed)
- ½ teaspoon garlic powder
- Sea salt, as needed
- 3 heads of Little Gem lettuce, leaves separated and left whole (or 1 large head romaine, chopped)
- Freshly grated Parmesan or plant-based Parmesan, to taste
Instructions
-
Blend all dressing ingredients until smooth. Adjust salt and heat, then set aside. Dressing stores up to one week in the fridge.
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Heat butter and oil in a skillet over medium-low. Add breadcrumbs and stir until golden, about 4–5 minutes. Add garlic powder and salt to taste. Transfer to a paper towel–lined plate to cool; store cooled breadcrumbs in an airtight container for up to five days.
-
Toss lettuce with enough dressing to coat lightly. Sprinkle with toasted breadcrumbs and grate Parmesan on top. Serve any extra dressing on the side.
Notes
This is a versatile base—add smashed Castelvetrano olives, anchovies, grilled protein, jarred roasted tomatoes, or roasted artichoke quarters to make it your own.
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