Little Gem Salad Recipe

Prepare cure

In a medium bowl combine fine sea salt and sugar until evenly mixed.

Line a small shallow container (big enough to hold 4 yolks in single layer) with a thin layer of the salt-sugar mixture about 1/4 inch deep.

Carefully separate egg yolks from whites, keeping yolks intact. Using a small spoon, gently nest each yolk into the salt-sugar bed so they sit slightly cradled without breaking. Cover the yolks completely with remaining salt-sugar mixture so each is fully encased.

Cover container and refrigerate 4–6 hours (for soft-cured but still jammy yolks) or 12–16 hours for firmer, sliceable cured yolks. For this salad, 6–8 hours gives a dense, creamy texture.

When cured, gently brush off excess cure with a dry pastry brush and rinse very briefly under cold water if necessary, then pat dry. Reserve cured yolks on paper towel. Grate one yolk over salad at service or gently slice others for plating.

Heat a skillet over medium heat and add butter. When foaming subsides, add torn bread pieces and toast, stirring frequently until golden brown and crisp, about 4–6 minutes.

Season with garlic powder, salt and chopped parsley. Remove from heat and let cool; break into smaller coarse crumbs if needed. Keep aside until assembly.

In a small food processor or bowl, combine anchovy fillets and garlic and pulse or mash to a paste.

Add mayonnaise, yogurt (or buttermilk), Dijon mustard, lemon juice, Worcestershire sauce and grated Parmesan. Whisk or pulse until smooth. If too thick, add water 1 teaspoon at a time to reach a loose, pourable but clingy consistency (about 2 tsp). Season with black pepper and taste; adjust lemon or salt if needed.

Prepare little gem: trim bottom of each head and remove any loose or bruised outer leaves. Halve each head lengthwise for presentation (you may leave small ones whole).

In a large bowl or on a platter, toss the halved little gems lightly with 2 tbsp olive oil, 1 tbsp lemon juice, and 1 tsp salt and 1/2 tsp black pepper to lightly dress and season the leaves.

Arrange dressed little gem halves on plates or a serving board, cut side up.

Drizzle each portion with Caesar dressing (about 1–2 tbsp per person) and sprinkle a generous pinch of grated Parmesan over each.

Scatter the toasted breadcrumbs over the salad for crunch (about 2–3 tbsp per serving).

Garnish each portion with shavings of Parmesan and either a grated cured egg yolk or a thin slice of cured yolk placed on top of the leaves. Add capers if using and finish with a light drizzle of olive oil and a crack of black pepper.