Gem Cesare Wedge Recipe

Prep bread

Preheat oven to 375°F (190°C). Toss the 1/2" bread cubes with 3 tbsp olive oil, 1 tbsp melted butter, and 1/2 tsp fine sea salt in a mixing bowl until evenly coated.

Roast croutons

Spread cubes in a single layer on a rimmed baking sheet. Roast in the preheated oven for 10–12 minutes, tossing once halfway, until golden and crisp. Remove from oven, rub with the smashed garlic clove while still warm to impart garlic flavor, then sprinkle with 1 tbsp chopped parsley. Let cool on a rack.

In a medium bowl, combine 1/2 cup mayonnaise, 2 tbsp lemon juice, 3 chopped anchovy fillets, 1 minced garlic clove, 1 tsp Dijon, 1 tsp Worcestershire sauce and 1/4 cup grated Parmigiano-Reggiano.

Whisk in 2 tbsp extra-virgin olive oil until the dressing is smooth and slightly glossy. Season with 1/4 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust lemon, salt or anchovy as desired. Refrigerate for 15–30 minutes to let flavors meld if time allows.

Prepare gem lettuces: remove any loose or damaged outer leaves. Trim the stem end slightly to help lettuce sit flat, keeping each head intact. Rinse briefly under cold water, then spin or pat dry thoroughly so leaves are crisp.

Halve each gem lettuce lengthwise through the core to make wedges. Place two halved wedges (one whole head) per serving on chilled plates, cut-side up so leaves remain intact.

Spoon or drizzle 1.5–2 tbsp Caesar dressing over each wedge, allowing some to run into the leaf crevices. Use more or less dressing to taste but avoid saturating the lettuce so it stays crisp.

Sprinkle 3–4 tbsp roasted house croutons over each wedge, distributing evenly so some sit on top and some in the leaf folds.

Shave or sprinkle approximately 3 tbsp shaved Parmigiano-Reggiano over each serving (about 0.75 cups total for the recipe). Finish with a light grind of black pepper and a pinch of sea salt if needed.

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