Baby Gem Lettuce Recipe

Trim the baby gem lettuces: remove any loose outer leaves and cut off about 1/4 inch of the stem so the heads stay intact. Rinse gently under cold water, spin or pat dry thoroughly. Keep whole or halve lengthwise through the core if desired for plated presentation.

Arrange the whole or halved baby gem lettuces on a large platter or individual plates with cut sides up if halved.

Sprinkle about 1/2 cup of the grated Grana Padano evenly over the arranged lettuces, reserving the remainder for finishing at the table.

When ready to serve, spoon the dressing (see section) over the lettuces — about 2 to 3 tablespoons per head if whole, or 1 to 1.5 tablespoons per half — then scatter pangrattato on top and finish with remaining Grana Padano and a twist of black pepper. Serve with lemon wedges on the side.

Make the base

In a medium bowl, whisk together the mayonnaise and Greek yogurt until smooth.

Add the minced anchovies (or anchovy paste), minced garlic, Dijon mustard, lemon juice, balsamic vinegar, and Worcestershire sauce. Whisk until combined.

Slowly drizzle in the 3 tablespoons of extra-virgin olive oil while whisking to emulsify the dressing. Season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust acidity with more lemon or balsamic if desired.

If the dressing is too thick, thin with 1 to 2 teaspoons of water or extra lemon juice to reach a pourable but still creamy consistency. Refrigerate until ready to use; bring to near room temperature before dressing the lettuces for best flavor.

Tear the day-old bread into small pieces and pulse briefly in a food processor or bash in a bowl until coarse crumbs form — you want uneven, rustic crumbs rather than fine powder. Measure out about 2 cups.

Heat a large skillet over medium heat and add 2 tablespoons extra-virgin olive oil. When the oil shimmers, add the minced garlic and red pepper flakes; cook for 20–30 seconds until fragrant but not browned.

Add the bread crumbs to the skillet and spread into an even layer. Cook, stirring frequently, until the crumbs are golden brown and crisp, about 6–8 minutes. Season with 1/4 teaspoon salt toward the end of cooking. Remove from heat and transfer to a plate to cool — the pangrattato will crisp further as it cools.

Taste and adjust seasoning; if desired, stir in a tablespoon of finely grated Grana Padano for extra savory notes (optional).