Little Gem Salad Tossed in Creamy Cacio e Pepe Dressing

If you love a classic Caesar but prefer no anchovies, this Little Gem Salad with Creamy Cacio e Pepe Dressing is a bright, peppery alternative that delivers the same savory satisfaction. Crisp little gem lettuce is dressed in a rich, Parmesan-forward sauce studded with coarse black pepper, finished with extra cheese and crunchy toasted panko for perfect texture contrast—an elegant side for steak night or a standout first course for a dinner party.

This recipe follows the same principle as a traditional Caesar—use the best ingredients you can find. I prefer whole heads of little gem lettuce when available; if not, look for clamshells of little gem leaves (about 10 ounces) or substitute sturdy romaine hearts or butter lettuce. The dressing shines with an aged Parmigiano-Reggiano and freshly cracked black pepper; avoid pre-ground pepper so you get that bold, textured bite that defines cacio e pepe. Toasted gluten-free panko adds a delightful crunch and keeps the salad satisfying without overpowering the fresh greens.

Ingredients

• 1/3 cup mayonnaise
• 1/4 cup finely grated Parmesan (Parmigiano-Reggiano preferred)
• 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 finish
• 1/4 teaspoon kosher salt, plus more to taste
• 3 tablespoons gluten-free panko breadcrumbs
• 1 tablespoon extra virgin olive oil (for toasting breadcrumbs)
• 3–4 heads little gem lettuce (about 10 ounces), leaves separated
• 2 tablespoons finely grated or shaved Parmesan, for finishing

Step-by-step

Step one: Make the dressing

In a medium bowl, whisk together mayonnaise, finely grated Parmesan, buttermilk, Dijon mustard, grated garlic, lemon juice, vinegar, and olive oil until smooth. Fold in the coarsely cracked black pepper and kosher salt. Taste and adjust seasoning—add a little more salt or pepper if needed. Chill the dressing until ready to use; the flavors meld and the pepper becomes more pronounced after a short rest.

Step two: Toast the breadcrumbs

Heat 1 tablespoon extra virgin olive oil in a small skillet over medium heat. Add the panko and stir frequently until the crumbs turn golden and crisp, about 3–5 minutes. Transfer to a paper-towel–lined plate to cool. These toasted crumbs provide a crunchy, savory finish—don’t skip them.

Step three: Assemble the salad

Place the little gem leaves in a large mixing bowl. Drizzle just enough dressing to lightly coat the leaves—you may not need the entire batch. Gently toss so each leaf is evenly dressed without becoming soggy. Little gem’s compact shape and crisp texture make it ideal for this style of salad.

Step four: Plate and serve

Arrange the dressed lettuce on a serving platter. Sprinkle the toasted panko generously over the top, then dust with additional grated or shaved Parmesan—grated for broader coverage, or shaved for a more dramatic texture. Finish with plenty of freshly cracked black pepper. Serve immediately so the crumbs stay crisp and the lettuce stays lively.

Recipe FAQs

This Little Gem Salad with Creamy Cacio e Pepe Dressing is an easy way to elevate a weeknight meal or add a refined side to a special dinner. The balance of creamy, salty Parmesan and bold cracked pepper, plus the crunch of toasted panko, makes it memorable without being fussy. Try it for your next dinner and adjust the pepper level to your taste—this recipe is all about that cacio e pepe punch.

Nutrition (per serving, approximate)

Calories: 258 kcal; Carbohydrates: 14 g; Protein: 5 g; Fat: 21 g; Saturated Fat: 4 g; Sodium: 340 mg; Fiber: 4 g. Nutrition is automatically calculated and should be used as an estimate.

Food photography and styling by Eat Love Eats.