Crunchy Garlic Salad Topper on Caesar Salad

Yields 4-6 servings

We are all fans of the classic crouton, but we have a theory that there’s actually a better way of maximizing the crunch to leaf ratio. Instead of large, clunky croutons that can’t be stabbed with a fork and don’t necessarily end up with every bite of salad, we’ve broken up the components into smaller, crumbly bits so that all the leaves are coated in crunchiness. That way, you can get crunchy garlicky goodness in every bite!

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Assembly

Step 1
Preheat oven or toaster oven to 400°F. Line a baking sheet with parchment paper or an oven-safe silicon mat. Sprinkle grated parmesan evenly into a rectangle, about 5x6 inches. Bake for 3-4 minutes, or until golden brown. Let cool to firm up.

Step 2
Heat a small pan over medium-low heat. Add oil and sliced garlic. Spread the garlic out in the pan and slowly cook until golden brown. Some slices might darken faster than others, so remove those pieces first onto a paper towel-lined dish. Do not let the garlic get too dark in the pan, since it will continue to cook for a bit longer once removed.

Step 3
Once the garlic has been fried and removed, add panko and hemp hearts to the garlic oil and stir. Toast over medium heat while stirring constantly until browned and crispy.

Step 4
Place panko and hemp hearts mixture into a bowl. Crush or chop up the fried garlic chips and parmesan crisp and add to the panko and hemp hearts. Add parsley, lemon zest, paprika, salt, and pepper.

Step 5
Toss baby gem leaves whole with Miso Caesar Dressing and sprinkle with crunchy garlic salad topper.

Ingredients

½ cup Grated parmesan cheese

¼ cup Neutral frying oil

3 large cloves Garlic, thinly sliced (evenly)

1.5 cup Panko breadcrumbs

¼ cup Hemp hearts

1 tbsp Fresh parsley, finely chopped

Zest of 1 lemon

¼ tsp Smoked paprika

Salt and black pepper, to taste

Baby gem lettuce

Miso Caesar Dressing

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