Add thinly sliced red onion to the pickling liquid, pressing down so onions are submerged. Let sit at room temperature for at least 15 minutes (preferably 30 minutes) or refrigerate up to 24 hours. Drain before using.

House Focaccia Croutons

Preheat oven to 400°F (200°C). Cut focaccia slices into 1-inch cubes.

Toss focaccia cubes with 2 tbs extra-virgin olive oil and a pinch (about 1/4 tsp) of sea salt to coat evenly.

Spread cubes in a single layer on a baking sheet and bake 10–12 minutes, tossing once, until golden and crisp. Let cool.

Pink Peppercorn Caesar Dressing

Place chopped anchovies and minced garlic in a small bowl and mash to a paste with the back of a spoon or a fork.

In a medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, mashed anchovies/garlic, Worcestershire sauce, and lemon juice until smooth.

Whisk in grated Parmesan, crushed pink peppercorns, and 2 tbs olive oil. If the dressing is too thick, add cold water 1 tbs at a time until desired consistency (about 2 tbs total). Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper to taste.

Taste and adjust acidity/salt: add a little more lemon juice or salt if needed. Chill for 10 minutes before dressing salad to let flavors meld (optional).

Salad Assembly

Core and chop the gem lettuce into bite-sized pieces. Rinse and spin or pat dry thoroughly so dressing clings.

Place chopped lettuce in a large bowl. Add about 3/4 of the focaccia croutons, the drained pickled onions, and 1/2 cup grated Parmesan.

Add 4–6 tbs (about 1/3 to 1/2 cup) of the Pink Peppercorn Caesar dressing to the bowl and toss gently to coat. Start with less dressing and add more to taste — you want the leaves well-coated but not soggy.

Transfer to a serving bowl or divide among plates. Sprinkle remaining croutons and remaining Parmesan on top. Finish with a light squeeze of fresh lemon and a final pinch of crushed pink peppercorns and black pepper.

Serve immediately.