Description
This crunchy little gem salad is tossed in a tangy sour cream and onion dressing and topped with toasted panko, bacon and chives.
Ingredients
Units
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- 4 slices thick cut bacon
- 1/2 cup panko
- 1/2 cup sour cream
- 1/4 cup chopped chives, plus extra for garnish
- 2 1/2 tsps onion powder
- 1 tsp onion flakes (optional)
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt, plus black pepper (to taste)
- 2 tbsps lemon juice
- 1 tsp worcestershire sauce (optional)
- 1 tsp honey
- 1/2 tsp dijon mustard
- 3 head little gem (washed, dried and cut into large segments)
- flaky salt, for garnish
- sour cream and onion chips (crushed, for topping, optional)
Instructions
- Preheat the oven to 400ºF and line a large baking sheet with foil. Place bacon strips on the baking sheet and cook for 15-20 minutes, until cooked to your liking. Let cool and then chop and set aside.
- Meanwhile, in a cast iron skillet drizzle a small amount of oil over medium-low heat. Add the panko and toast until golden, tossing and stirring often. Remove from the heat and add set aside.
- In a bowl combine the sour cream, chives, onion powder, onion flakes, garlic, salt and pepper, lemon juice, worcestershire, honey and mustard. Mix well to combine. The dressing will be thick, you can thin with a drizzle of oil or water.
- Add the gem lettuce to a large bowl and drizzle with the dressing and toss gently to combine. You may have leftover dressing.
- Top the salad with bacon, panko and extra chives. Garnish with flaky salt and chips (if using). Serve and enjoy!
