Chili Crisp Salad
8 oz Little Leaf Farms Baby Crispy Red and Green Leaf
2 soft boiled eggs, peeled & halved
1 green onion, whites and greens sliced thin
1 red bell pepper, sliced into matchsticks
½ cup broccoli, chopped
½ cup fresh corn kernels, cut off the cob
¼ cup roasted red pepper, diced
4 tbsp toasted herb panko breadcrumbs
Creamy chili crisp dressing
Herb Panko Breadcrumbs
1 tbsp unsalted butter
½ tsp garlic powder
¼ tsp oregano
½ tsp parsley
1 cup panko breadcrumbs
½ tsp sea salt
Creamy Chili Crisp Dressing
¼ cup chili crisp, store bought
2 tbsp extra virgin olive oil
½ cup full fat yogurt
1 tbsp lime juice
Pinch of salt
Make the Breadcrumbs
In a small bowl combine the breadcrumbs, garlic, oregano and parsley, set aside.
Over medium heat, melt the butter in a skillet. Once melted, add the panko mixture, and stir continuously until toasted, about 4 minutes.
Remove from heat, sprinkle with salt, and let cool until ready to use.
Mix the Dressing
Mix all of the ingredients together in a small bowl or glass jar. Season with a pinch of salt, if the dressing is too thick add a little bit of olive oil at a time to thin.
Assemble the Salad
Fill your favorite salad bowl with Little Leaf Farms Baby Crispy Green Leaf.
Add the broccoli, corn, green onion, red pepper over the greens.
Nestle the egg halves on top and sprinkle the toasted breadcrumbs over everything.
Serve with Creamy Chili Crisp Dressing on the side.
Serving Size 4