Little Gem Caesar Recipe
white anchovy, parmigiano-reggiano, sourdough
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Ingredients
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Salad
Dressing
Method
Preparation
- 1
Prepare the Sourdough Croutons
Preheat your oven to 375°F (190°C). Cut the sourdough bread into cubes and spread them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for about 10-15 minutes, or until golden brown and crispy.
- 2
Make the Dressing
In a bowl, whisk together the garlic, egg yolk, lemon juice, Dijon mustard, and a pinch of salt. Gradually whisk in the olive oil until the dressing is emulsified. Adjust the seasoning with more salt and black pepper to taste.
- 3
Assemble the Salad
Rinse and dry the Little Gem lettuce. Tear the leaves into bite-sized pieces and place them in a salad bowl. Add the white anchovy fillets and croutons. Drizzle with the dressing and toss gently to combine.
- 4
Finish with Cheese
Grate the Parmigiano-Reggiano cheese over the top of the salad before serving.
