Grilled Caesar Recipe
little gem | crispy hominy | salsa macha | sesame seeds | classic dressing
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Ingredients
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Grilled Little Gem & Assembly
Classic Caesar Dressing
Crispy Hominy & Crunch
Salsa Macha & Finish
Optional Garnishes
Method
Salsa Macha & Finish
- 1
Toast and blend salsa macha
Heat a dry skillet over medium heat. Add the dried chilies and toast 30–60 seconds per side until fragrant but not burnt. Remove and let cool. In the same skillet lightly toast the sesame seeds and peanuts/almonds until golden, about 1–2 minutes. Combine toasted chilies (torn into pieces), toasted sesame seeds, toasted nuts, 1 clove garlic, sherry vinegar, 6 tbs neutral oil and 1 tsp kosher salt in a blender or food processor. Pulse to a coarse, slightly chunky paste (you want some texture). Taste and adjust salt or vinegar. Reserve 3 tbs for plating; remaining used as a finishing oil.
Crispy Hominy & Crunch
- 2
Crisp hominy (fry or roast)
Pat drained hominy very dry with paper towels. Option A — Fry: Heat 1 cup oil in a medium skillet to 350°F (175°C). Fry hominy in batches 3–4 minutes until puffed and golden; drain on paper towels and immediately toss with 1 tsp smoked paprika and 1 tsp salt. Option B — Roast: Toss hominy with 2 tbs oil, spread on a sheet pan and roast at 425°F (220°C) 20–25 minutes, stirring once, until crisp; toss with smoked paprika and salt. Keep warm or at room temperature until assembly.
Classic Caesar Dressing
- 3
Make dressing
In a bowl whisk together 1 cup mayonnaise, 2 tbs lemon juice, mashed anchovy fillets, 1 tsp Dijon, 1 tsp Worcestershire, grated garlic, and 2 tbs grated Parmesan. While whisking, slowly drizzle in 3 tbs extra-virgin olive oil to emulsify. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust acidity or salt. Chill briefly if desired. Reserve about 1/4 cup of the dressing to lightly dress the grilled lettuce and the remainder for serving if guests want extra.
Grilled Little Gem & Assembly
- 4
Prepare and grill lettuce
Preheat a grill or grill pan to medium-high heat (around 400–450°F / 200–230°C). Remove any loose outer leaves from the little gem heads and halve them lengthwise, keeping the core intact so leaves stay together. Brush cut sides and outer leaves lightly with neutral oil and season the cut sides with a pinch of coarse salt and black pepper. Place cut-side down on the hot grill and sear 2–3 minutes until char marks form and the edges begin to wilt; flip and grill the outer leaves 30–45 seconds just to warm. Remove from grill and let rest 1 minute.
- 5
Dress and plate
Place two grilled little gem halves on each plate. Spoon about 1 tbs of the classic Caesar dressing over each halved head (or brush lightly) focusing on the cut surface and inner leaves. Sprinkle 3/4 tbs grated Parmesan per half (about 3 tbs per 4 heads total). Scatter a generous tablespoon of crispy hominy across the lettuces for crunch. Drizzle 3/4–1 tbs of salsa macha over the salad (reserve some to serve on the side). Finish with a light sprinkle of toasted sesame seeds (about 3/4 tbs per plate) and an extra crack of black pepper. Add lemon wedge and extra Parmesan shavings if using.