Little Gem Lettuce* Recipe

Prepare cure

Line a shallow container that will hold the yolks comfortably with plastic wrap. In a bowl, combine kosher salt and granulated sugar until evenly mixed.

Pour roughly half the cure mixture into the bottom of the lined container and spread in an even layer.

Separate eggs, keeping yolks intact. Carefully nestle each yolk into the salt-sugar bed, spacing them so they do not touch.

Gently spoon remaining cure mixture over the yolks to completely cover them. Fold plastic wrap over and refrigerate for 4–6 hours (4 hours for a softer, slightly jammy yolk; 6+ hours for a firmer, almost candy-like yolk).

When curing is complete, gently brush the yolks free of excess cure, rinse briefly under cold water if desired and pat dry on paper towel. Reserve cured yolks on a plate, uncovered, in the refrigerator until ready to shave.

Preheat oven to 160°C (320°F) if toasting bread first. Spread torn bread pieces on a baking sheet and toast for 8–10 minutes until dry and lightly golden. Alternatively, use already dry bread.

Pulse toasted bread in a food processor to coarse crumbs (or grate by hand). You should have about 1 1/4–1 1/2 cups crumbs.

In a skillet over medium heat, melt butter with 1 tablespoon olive oil. Add grated garlic and cook 20–30 seconds until fragrant.

Add breadcrumbs and cook, stirring frequently, 4–6 minutes until crisp and golden. Stir in chopped parsley, 1/2 tsp kosher salt and 1/4 tsp black pepper. Transfer to a bowl and let cool.

In a medium bowl, combine mayonnaise, chopped anchovies, grated garlic, Dijon mustard, Worcestershire sauce and white wine vinegar. Whisk until smooth.

Slowly whisk in the 80 ml olive oil in a steady stream until the dressing is emulsified and thickened. Stir in lemon juice, salt and freshly ground black pepper to taste. Adjust acidity or seasoning as needed. Refrigerate until ready to use.

Trim the little gem lettuces: remove any wilted outer leaves and trim the stem ends so the heads can sit upright. Rinse and spin dry or pat dry thoroughly.

If serving whole halves: slice each little gem head lengthwise through the core into two halves. For smaller portions you can quarter them.

Place lettuce halves on a serving platter or individual plates. Lightly brush or drizzle each half with a little extra-virgin olive oil and a squeeze of lemon juice.

Spoon or lightly drizzle about 1 tablespoon of Caesar dressing over each lettuce half (adjust to taste), ensuring some dressing reaches the inner leaves.

Scatter a generous tablespoon of the toasted breadcrumbs over each portion for crunch.

Use a fine grater or vegetable peeler to shave the cured egg yolks over the salads. If the cured yolks are very firm, use a sharp knife to pare thin slices or a Microplane to dust the yolks for a snow-like finish.

Finish with generous shavings of Parmesan over each portion and a final grind of black pepper. Serve immediately with lemon wedges on the side if desired.