Little Gem Caesar Recipe

Make frico

Heat a medium nonstick or stainless steel skillet over medium heat. Lightly oil the pan with 1 teaspoon olive oil and wipe with a paper towel. Spoon 2 tablespoons of grated Parmesan into small rounds (about 3–4 inches) spaced in the pan. Cook without disturbing until edges melt and the cheese turns golden and lacy, 2–3 minutes. Carefully flip with a thin spatula and cook 30–60 seconds more until crisp and golden. Transfer to a rack to cool and crisp fully. Repeat to make 4 frico discs. Let cool completely; they will harden into cheese crisps.

Toast croutons

Preheat oven to 375°F (190°C). Toss the bread cubes with 2 tablespoons olive oil, 1/2 teaspoon garlic powder and 1/4 teaspoon salt until evenly coated. Spread in a single layer on a baking sheet and bake 10–12 minutes, shaking the pan halfway, until golden and crisp. Cool on a rack.

Prepare dressing

In a medium bowl, combine 1 cup mayonnaise, 1 tablespoon grated Parmesan, 3 minced anchovy fillets, 1 teaspoon minced garlic, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce. Whisk together while slowly drizzling in 3 tablespoons olive oil until smooth and slightly emulsified. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust lemon, salt, or anchovy as desired. Chill in refrigerator for at least 10 minutes to let flavors meld.

Prepare lettuces and herbs

Trim root end of little gem lettuces, halve each head lengthwise, and remove any wilted outer leaves. Slice radicchio into thin 1/4-inch ribbons or quarter the head into wedges depending on preferred presentation. Roughly chop fresh herbs (parsley, chives, tarragon) and combine.

Toss salad

Place halved little gem hearts and radicchio ribbons in a large mixing bowl. Add about 3/4 of the croutons. Spoon 1/2 to 3/4 cup of the Caesar dressing over the salad (start with less and add to taste). Gently toss using tongs to coat leaves evenly but not break them. Taste and add more dressing if needed. Season with a small pinch of salt and pepper if desired.

Plate and finish

Divide the dressed lettuce and radicchio among 4 plates. Break or nest one parmesan frico disc on top of each portion (you can serve whole frico as a crisp 'tuile' or break into shards). Scatter remaining croutons over the salads. Sprinkle the chopped fresh herbs over each plate for brightness. Optionally shave a little extra Parmesan over each salad. Serve immediately so frico stays crisp and lettuce remains crunchy.