Baby Gem Lettuce Caesar Salad Recipe

Prepare lettuces

Trim root ends of baby gem lettuces, halve each lengthwise, then rinse gently under cold water. Spin or blot dry thoroughly so leaves are dry—this helps the dressing adhere.

Toss cut yolks: crumble the reserved hard-cooked egg yolks (from deviled eggs) with a fork and set aside to sprinkle over plated salads just before serving.

Assemble: hold halved baby gem hearts in pairs or individually on chilled plates. You will dress them briefly at plating so they remain crisp.

Finish: season plated lettuces with a light sprinkle of sea salt and freshly ground black pepper after dressing is applied.

Mince garlic and anchovies: finely mince the garlic clove and anchovy fillets together on a cutting board, then sprinkle with a pinch of salt and mash to a paste with the side of a knife.

Whisk base: in a medium bowl or small blender, whisk the room-temperature egg yolks with Dijon mustard, lemon juice and Worcestershire sauce until smooth and slightly thickened.

Incorporate anchovy-garlic: add the mashed garlic-anchovy paste to the egg-yolk mixture and whisk to combine.

Emulsify oils: while whisking constantly (or with the blender on low), drizzle in the extra-virgin olive oil in a slow, steady stream to form an emulsion, then follow with the neutral oil until the dressing is thick and glossy.

Finish dressing: stir in the 2 tbsp grated Parmesan, season with 1/2 tsp freshly ground black pepper and 1/4 tsp sea salt. Taste and adjust lemon, salt or anchovy as needed. If dressing seems very thick, thin with 1–2 tsp cold water.

Chill briefly: refrigerate the dressing for 15 minutes to allow flavors to meld, or use immediately at room temperature for easier coating.

Cut brioche: cut the brioche loaf into 1-inch cubes. If using fresh bread, toast cubes on a baking sheet at 300°F (150°C) for 8–10 minutes to dry slightly before sautéing.

Cook croutons: heat a large skillet over medium heat. Melt the butter with 1 tbsp olive oil, add the halved garlic clove to flavor the fat and discard the clove once it darkens (about 30–45 seconds). Add brioche cubes and toss until golden and crisp on all sides, about 6–8 minutes.

Season: sprinkle with 1/2 tsp sea salt and 1/4 tsp freshly ground pepper while still hot. Transfer to a paper towel-lined tray to drain and cool—this keeps them crisp.

Prepare filling: mash reserved 6 egg yolks in a small bowl, stir in 1 tbsp mayonnaise, 1/2 tsp Dijon mustard and 1/2 tsp white wine vinegar until smooth and slightly loose.

Pipe or spoon: fill the cavities of the 6 reserved hard-cooked egg whites with the yolk mixture. Dust each with a light sprinkle of paprika and a few snips of chive. Chill until serving.

Dress lettuce: just before plating, place the halved baby gem hearts on service plates. Spoon 1 to 1 1/2 tbsp of dressing over each half (or lightly toss halves in a bowl with dressing if preferred) so leaves remain crisp.

Add croutons and cheese: sprinkle a generous tablespoon of warm brioche croutons over each portion and shave or sprinkle about 2 tbsp grated Parmesan per 2 halves (adjust to taste).

Garnish with deviled eggs: halve the prepared deviled egg whites if desired or place whole halves on the plate edges. Scatter the crumbled egg yolk from the menu's deviled eggs over the salad for an extra savory note.

Final seasoning: finish with a crack of fresh black pepper and small pinch of flaky sea salt. Serve immediately so lettuce and croutons stay crisp.