Caesar Recipe

Preheat oven

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil it.

Toss bread cubes with melted butter or olive oil, garlic powder, grated Parmigiano Reggiano and a pinch of salt until evenly coated.

Spread the coated bread cubes in a single layer on the prepared baking sheet and bake for 10–12 minutes, stirring once halfway, until golden brown and crisp. Remove and let cool.

If using anchovy fillets, transfer them to a cutting board and finely mince with a pinch of salt until they form a paste. Alternatively, mash anchovies and garlic together with the flat side of a knife or use a mortar and pestle.

In a medium bowl or the bowl of a food processor, combine the minced anchovies, garlic cloves, Dijon mustard, Worcestershire sauce, red wine vinegar and fresh lemon juice. Pulse or whisk until smooth.

Add the mayonnaise (or egg yolk) and pulse/whisk to combine. With the motor running or while whisking vigorously, slowly drizzle in the extra-virgin olive oil until the dressing emulsifies and thickens.

Stir in the finely grated Parmigiano Reggiano. Taste and adjust seasoning with salt and freshly ground black pepper and additional lemon juice if desired. If the dressing is too thick, thin with 1–2 teaspoons of warm water or more lemon juice.

Refrigerate the dressing until ready to use. It will keep covered in the refrigerator for up to 3 days.

Prepare the Little Gem lettuce: remove any wilted outer leaves, halve each head lengthwise through the root so you have 8 sturdy halves, and gently rinse and dry in a salad spinner or by patting with paper towels.

Place the halved Little Gem lettuce on a large platter or divide among 4 plates, cut-side up or slightly fanned for presentation.

Drizzle about 2 tablespoons of Caesar dressing over each portion (adjust to taste). Use tongs or a small spoon to lightly toss or brush the dressing into the leaves so they are evenly coated but not soggy.

Scatter the parmesan croutons over the dressed lettuce (about 1/3 to 1/2 cup per serving), then sprinkle shaved Parmigiano Reggiano evenly across each plate.

Finish with a couple grinds of fresh black pepper and serve with a lemon wedge on the side for optional extra brightness.