Little Gem Salad with Herbed Breadcrumbs
So maybe a Little Gem salad is cliché at this point, but this has been on our menu from the very beginning, and it's the ultimate example of our mission to do the family-restaurant classics, like Caesar salad, in a bigger, better way. We take our croutons, crush 'em up, and toss 'em in the salad, so just about every bite has crunch. I love croutons - especially when they're fresh and soaked with olive oil and herbs - and a lot of them. So we indulge my crouton obsession by making small crumbles that get into every bite. Then we drench the whole thing in buttermilk crème fraîche dressing so it's slightly gloppy, maybe even overdressed. -Paul Kahan
From La Boîte: This salad is such a great expression of Paul's balance of hearty and refined. We recommend giving a healthy pinch of PK (which stands for Paul Kahan) to finish each portion of salad. It's a beautiful blend with Alleppo pepper, fleur de sel, and lemon. The light crunch of breadcrumbs in every bite of delicious, creamy, fresh salad makes it really addictive. Plan ahead and keep the crunchy and herby crumbs on hand for salad, fish and roasted vegetables.
