Avocado & Little Gem Caesar Salad Recipe

Heat a large skillet over medium-high heat. Add the neutral oil and warm until shimmering but not smoking (about 1–2 minutes).

Add the smashed garlic cloves to the oil to perfume it for 30–45 seconds, then remove and discard the garlic so it does not burn.

Add the bread cubes in a single layer (work in batches if necessary). Fry, stirring and tossing frequently, until each cube is golden and crisp on all sides, about 6–8 minutes.

Season the hot croutons with fine sea salt and freshly ground black pepper. Transfer to a paper-towel–lined tray to drain and cool to room temperature.

Line a baking sheet with parchment paper or a silicone mat. Preheat the oven to 375°F (190°C) if making multiple frico rounds, or use a nonstick skillet for stovetop method.

Oven method

On the prepared sheet, mound 1/4 cup portions of finely grated Parmigiano-Reggiano spaced 2–3 inches apart and gently flatten each into a 3–4 inch circle. Lightly sprinkle with black pepper if desired. Bake 5–7 minutes until the edges are deep golden. Remove and let cool until crisp, then lift with a spatula.

Stovetop method

Heat a nonstick skillet over medium. Sprinkle 1/4 cup grated Parmesan into a thin circle. Cook 2–3 minutes until edges melt and turn golden, then carefully loosen and transfer to parchment to cool and crisp.

In a medium bowl, whisk together mayonnaise, extra-virgin olive oil, lemon juice, white wine vinegar, anchovy paste, Dijon mustard, minced garlic, Worcestershire sauce, freshly ground black pepper, and salt until smooth and emulsified. Taste and adjust acidity with more lemon or salt if needed.

If you prefer a thinner dressing, whisk in 1–2 teaspoons of warm water at a time until desired consistency is reached.

Trim the Little Gem lettuce: remove any tough outer leaves, halve or quarter each head lengthwise depending on size to create small wedges, and gently pat dry. Place lettuce wedges on a large serving platter or on individual plates.

Halve, pit, and slice the avocados into 1/4-inch slices or medium wedges. Fan slices over the Little Gem wedges or tuck them between wedges for even distribution.

Dress the salad: Spoon about 2–3 tablespoons of Caesar dressing over the lettuce and avocado, then gently toss or turn wedges to coat lightly. Use more or less dressing to taste (reserve extra for guests).

Scatter the fried croutons over the dressed lettuce and avocado.

Tuck boquerón fillets decoratively around and atop the salad pieces (approximately 2–3 fillets per portion).

Crumble or shave 1/4 cup Parmigiano-Reggiano over the top, and add a Parmesan frico on each serving or 1 frico broken into pieces across the platter.

Finish with a light drizzle of extra-virgin olive oil, a squeeze of fresh lemon to taste, and a few grinds of freshly cracked black pepper.