Gem Cesare Wedge Salad Recipe

Preheat

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

Toss the bread cubes with 3 tbsp olive oil, smashed garlic clove, 1 tsp salt and 1 tsp freshly ground black pepper in a bowl until evenly coated.

Spread the bread cubes in a single layer on the prepared baking sheet. Roast for 10–14 minutes, tossing once halfway, until golden and crisp. Remove from oven, discard the garlic clove, and cool on a rack.

In a medium bowl, whisk together 3 tbsp mayonnaise (or the egg yolk), 1 tbsp lemon juice, 1 tsp Dijon, 1 tsp Worcestershire sauce, 1 tsp anchovy paste and 1 minced garlic clove until smooth.

Slowly drizzle in 1 oz olive oil while whisking constantly to emulsify the dressing. Stir in 2 tbsp freshly grated Parmigiano-Reggiano. Season with freshly ground black pepper and salt to taste. Taste and adjust acidity or salt as needed.

If the dressing is too thick, thin with 1–2 tsp water or additional lemon juice to reach a creamy, pourable consistency.

Prepare the gem lettuces: remove any discolored outer leaves. Slice each gem lettuce lengthwise in half (or leave whole if preferred for presentation) and rinse under cold water. Spin or pat dry thoroughly so dressing coats well.

Place the halved gem lettuces on a chilled serving platter or on individual plates, cut side up for presentation.

Lightly dress the lettuces: spoon about 1–1½ tbsp of the Caesar-style dressing over each halved gem (adjust depending on preference), using a brush or spoon to gently coat the inner leaves without saturating them.

Scatter a generous handful of house croutons over and around the lettuces so each wedge has some crunchy pieces.

Using a vegetable peeler, shave the Parmigiano-Reggiano wedge over the salad to create thin ribbons and curls. Aim for about 20–30 g shaved (or to taste).

Finish with a light sprinkle of freshly cracked black pepper and a small pinch of flaky sea salt if desired. Serve immediately so croutons remain crisp.