Caesar Recipe
Little Gem | Grana Padano | Ciabatta Croutons | White Anchovies
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Ingredients
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Salad
Croutons
Dressing
Garnish / optional
Method
Croutons
- 1
Prepare and toast ciabatta
Preheat the oven to 400°F (200°C). Cut the ciabatta loaf into 1/2-inch (1.2 cm) cubes (about 6–8 cups cubed). In a large bowl, toss the cubes with 3 tbs extra-virgin olive oil, 2 peeled garlic cloves lightly crushed (toss whole with the bread so they flavor the oil and are removed after toasting if desired), 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper until evenly coated. Spread in a single layer on a baking sheet. Bake 10–12 minutes, stirring once halfway, until golden and crisp. If you used whole smashed garlic, remove and discard or chop finely and mix with croutons after cooling. Let cool on a rack.
Dressing
- 2
Make the base dressing
In a medium bowl, whisk together 3/4 cup mayonnaise, 1/4 cup Greek yogurt (if using), 3 tbs fresh lemon juice, 1 tsp white wine vinegar, and 1 tsp Dijon mustard until smooth.
- 3
Add savory elements
Whisk in 1 clove finely minced garlic, 2 tsp white anchovy paste (or finely chopped 2–3 of the white anchovy filets from the salad ingredients), 1 tsp Worcestershire sauce, and 1/4 cup finely grated Grana Padano. Continue whisking until incorporated.
- 4
Finish and season
Slowly drizzle in 2 tbs extra-virgin olive oil while whisking to slightly emulsify the dressing. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust: add more lemon juice for brightness, more anchovy or salt for savoriness, or a touch more olive oil if too thick. The dressing should be creamy, tangy, and savory. Refrigerate while assembling salad, or keep at cool room temperature up to 30 minutes.
Salad assembly
- 5
Prepare lettuce
Trim and halve each Little Gem head lengthwise, keeping the core intact so leaves remain attached for presentation if desired. Rinse briefly and spin or pat dry thoroughly — dressing will not cling to wet leaves.
- 6
Toss and plate
Place halved Little Gem leaves in a large bowl or arrange on individual plates, cut side up. Spoon 3–4 tbs of dressing per head (adjust to taste) over the lettuce and gently toss or turn the halves to coat the leaves evenly. Add the warm (or cooled) ciabatta croutons and toss lightly so they pick up dressing.
- 7
Add cheese and anchovies
Sprinkle 3/4–1 cup of the grated Grana Padano over the salad and shave or scatter additional Grana Padano as garnish (about 1/2 cup) using a vegetable peeler for larger curls. Top each plated portion with 1–2 white anchovy filets (or arrange them across the salad) for savory finishing notes. Drizzle a little finishing olive oil (about 1 tsp) over each portion if desired.
- 8
Serve
Serve immediately so the croutons remain crisp. Offer lemon wedges at the table for extra brightness.