Little Gem Caesar Recipe

Prepare breadcrumbs

Preheat the oven to 350°F (175°C). Toss the torn bread cubes with 2 tablespoons olive oil, 1/2 tsp salt, and 1/2 tsp garlic powder until evenly coated.

Spread the bread cubes in a single layer on a baking sheet. Bake for 10–12 minutes, stirring once halfway through, until golden brown and crisp. Remove from the oven and let cool; pulse briefly in a food processor or crush with a rolling pin to make coarse breadcrumbs (or leave as small cubes if preferred).

Make the dressing

In a medium bowl, whisk together 1 cup mayonnaise, chopped anchovy fillets, minced garlic, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 2 tablespoons fresh lemon juice until smooth.

While whisking, slowly drizzle in 2 tablespoons olive oil to emulsify. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust acidity or salt: add up to 1 tablespoon more lemon juice or a pinch more salt if needed.

Prepare lettuce

Rinse and dry the Little Gem halves thoroughly. Pat them with paper towels or use a salad spinner to remove excess moisture. Arrange 3 halved Little Gem heads per platter (cut side up) or portion two halves per serving on individual plates.

Spoon about 2 to 3 tablespoons of the Caesar dressing over each Little Gem half, spreading lightly to coat the cut surface without soaking the leaves.

Sprinkle a generous amount (about 2 tablespoons) of freshly grated Parmesan over each half, reserving 1/2 cup for garnish if making a shared platter.

Scatter 2 to 3 tablespoons of the toasted breadcrumbs over each portion to add crunch.

Finish with a few large Parmesan shards and a final crack of freshly ground black pepper (about 1/8 to 1/4 teaspoon per half). If desired, squeeze a little extra lemon juice over the top for brightness.