Little Gem Salad with Creamy Cacio e Pepe Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Little gem lettuce dressed in a creamy cacio e pepe vinaigrette made with mayonnaise, Parmesan, buttermilk, and Dijon. Topped with toasted breadcrumbs and black pepper for texture and tang.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/3 cup mayonnaise
- 1/4 cup finely grated Parmesan cheese
- 3 tablespoons buttermilk
- 1 teaspoon Dijon mustard
- 1 small garlic clove, (grated or minced)
- 1 tablespoon lemon juice
- 1 tablespoon red or white wine vinegar
- 3 tablespoons extra virgin olive oil
- 2 teaspoons fresh, coarsely ground black pepper, (plus more to taste)
- 1/4 teaspoon kosher salt, (plus more to taste)
- 3 tablespoons gluten-free panko breadcrumbs, (such as Aleaia)
- 1 tablespoon extra virgin olive oil
- 3-4 heads (about 10 ounces) little gem lettuce, leaves separated
- 2-2 tablespoons finely grated or shaved Parmesan
- fresh coarsely ground black pepper, (for finishing)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 308mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 152mg
- Calcium
- 90mg
- Iron
- 0.48mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 308MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.