Little Gem Caesar Recipe
oil-cured anchovy, parmesan crisps, garlic bread crumbs
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Caesar Dressing
In a bowl, whisk together olive oil, lemon juice, Dijon mustard, and finely chopped oil-cured anchovies until well combined. Season with salt and black pepper to taste.
- 2
Prepare the Parmesan Crisps
Preheat the oven to 400°F (200°C). On a baking sheet lined with parchment paper, place small mounds of grated Parmesan cheese (about 2 tablespoons each) and flatten them slightly. Bake for 5-7 minutes or until golden and crispy. Let them cool before serving.
- 3
Prepare the Garlic Breadcrumbs
In a skillet, heat a tablespoon of olive oil over medium heat. Add garlic bread crumbs and toast until golden brown, stirring frequently. Remove from heat and let cool.
- 4
Assemble the Salad
Rinse and dry the Little Gem lettuce, then cut each head in half lengthwise. Arrange on a serving platter. Drizzle the Caesar dressing over the lettuce and top with Parmesan crisps and garlic breadcrumbs.