Caesar Recipe

Heat a small skillet over medium heat. Add the unsalted butter and let it melt until bubbling but not browned.

Add the fresh breadcrumbs to the skillet and toast, stirring frequently, 3–5 minutes until golden and crisp.

Remove from heat and immediately stir in the lemon zest, chopped parsley and 1/4 tsp salt. Spread on a plate to cool and crisp further while you assemble the salad.

Place the anchovy fillets, peeled garlic clove, Dijon mustard, egg yolk, lemon juice, Worcestershire sauce and 1/4 tsp salt in a bowl or small food processor.

Blend or whisk until smooth, creating a thick paste. If using a bowl, mash the anchovies and garlic very finely against the side of the bowl first.

With the processor running or while whisking vigorously, slowly stream in the extra virgin olive oil and vegetable oil to emulsify the dressing. Start drop by drop, then in a thin steady stream until fully incorporated and the dressing is thick and glossy (about 90 ml olive + 30 ml neutral).

Taste and adjust seasoning with black pepper and additional salt if needed. If too thick, thin with 1–2 teaspoons of water or extra lemon juice.

Chill briefly (5–10 minutes) if desired to let flavors meld.

Trim the base of each baby gem head and separate into leaves. Wash and spin dry thoroughly. Leave leaves whole or halve lengthwise per preference.

Place the baby gem leaves in a large bowl or individual serving plates. Spoon about 2–3 tablespoons of dressing per head (adjust to taste) over the leaves and toss gently to coat, or dress only lightly if you prefer.

Grate or shave the grana padano over the dressed lettuce (approx. 10 g per serving). Reserve a small amount for finishing.

Scatter the cooled lemon breadcrumbs evenly over the salad to provide crunch.

Finish with an extra light drizzle of olive oil (optional), a grind of black pepper, and a few thin strips or micro-shavings of grana padano on top. Serve immediately.