Bg's Caesar Salad Recipe
Little Gem Lettuce, White Anchovy, Grana Padano, Grilled Sourdough and Lemony Caesar Dressing
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Ingredients
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Salad
Lemony Caesar Dressing
Method
Salad
- 1
Prepare lettuce
Rinse each Little Gem head under cold water, shake off excess water and pat dry with a kitchen towel or spin in a salad spinner. Trim the base, separate into halves (or quarters if large) and keep chilled until ready to dress.
- 2
Toast/grill sourdough
Brush both sides of each sourdough slice with 3 tbs extra-virgin olive oil. Heat a grill pan or skillet over medium-high heat. Grill bread slices 1.5–2 minutes per side, until charred marks appear and bread is crisp but still slightly tender. Alternatively, broil 2–3 minutes per side. Once toasted, cut slices into 1-inch pieces or large crouton-size triangles and set aside to cool slightly.
- 3
Prepare anchovies for plating
Reserve 4 of the white anchovy fillets whole for garnish. If their oil is excessive, blot lightly on paper towel. Chop the remaining 2 fillets finely for use in the dressing (they are listed in the dressing section as well).
- 4
Assemble salad
Place halved Little Gem lettuce on a large serving platter or divide between 4 plates. Spoon or drizzle the Lemony Caesar Dressing evenly over the lettuce (use about 3–4 tbs dressing per serving, taste and add more if desired). Scatter the toasted sourdough pieces over the dressed lettuce. Sprinkle 3/4 cup grated Grana Padano over the top, then tuck the reserved whole white anchovy fillets across the salad. Finish with the thin Grana Padano shavings, a light crack of freshly ground black pepper, and serve lemon wedges on the side.
Lemony Caesar Dressing
- 5
Mince garlic and anchovy
Smash the garlic clove with the flat side of a knife and mince finely. Finely mince the 2 anchovy fillets reserved for the dressing. On a cutting board, sprinkle a pinch of kosher salt over the garlic and garlic-mince with the salt until it forms a paste; this helps mellow the raw garlic.
- 6
Emulsify base
In a medium bowl, whisk together 1/2 cup mayonnaise, 2 tbs Greek yogurt (if using), 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce and 1 tsp white wine vinegar until smooth.
- 7
- 8
Finish dressing
Slowly drizzle in 4 tbs extra-virgin olive oil while whisking vigorously to create a smooth emulsion. Fold in 2 tbs grated Grana Padano, then season with 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust: add more lemon juice for brightness, salt for seasoning, or up to 1 tbs water to thin if too thick.
- 9