Little Gem Caesar* Recipe

Little Gem Caesar

1. 1

   Make Asiago cheese crisps

   Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. Place 2 tbsp mounds of grated Asiago cheese about 2 inches apart on the sheet and flatten slightly into 3–4 inch circles. Bake 6–8 minutes until edges are golden and centers are set. Remove and let cool on the baking sheet for 2 minutes, then transfer to a wire rack to crisp. Alternatively, heat neutral oil in a small skillet over medium heat and spoon 2 tbsp cheese to make quick pan crisps; cook until edges brown, then drain on paper towels.

2. 2

   Prepare the dressing

   In a medium bowl, smash the garlic cloves and anchovy fillets together with the side of a chef’s knife or use a mortar and pestle to form a paste. Add Dijon mustard and Worcestershire sauce, and whisk to combine. Add mayonnaise, lemon juice, and red wine vinegar and whisk until smooth. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust acidity or salt — add up to 1 tbsp extra lemon juice or 1/4 tsp more salt if desired. If the dressing is too thick, whisk in 1–2 tsp warm water to reach a pourable consistency.

3. 3

   Prepare Little Gem lettuce

   Trim the bases of the Little Gem lettuce heads and separate into quarters lengthwise, keeping each quarter intact. Rinse briefly under cold water and spin or pat dry very well — dressing adheres best to dry leaves.

4. 4

   Dress the lettuce

   Place the Little Gem quarters in a large bowl or on a serving platter. Spoon the Caesar dressing over the lettuce — roughly 2 to 3 tablespoons per head quarter (about 1/4 to 1/3 cup total dressing for four heads) — and toss or gently turn the leaves so they're evenly coated. Alternatively, serve the dressing on the side for guests to add themselves.

5. 5

   Finish and plate

   Divide the dressed Little Gem quarters among plates or leave whole on a single platter. Crumble or scatter the toasted baguette crumbs over the lettuce for crunch. Top each portion with one Asiago cheese crisp (or break into shards and sprinkle) and shave or sprinkle an additional 2 tbsp grated Asiago over the top for garnish. Drizzle 2 tbsp extra-virgin olive oil lightly over the salad if desired and finish with an extra grind of black pepper.

6. 6

   Serve

   Serve immediately so the crisps stay crunchy and the lettuce remains crisp.