Mister A’s Caesar Salad Recipe
little gem, parmesan tuile, white anchovy (gf)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Caesar Dressing
Parmesan Tuile
Method
Preparing the Salad
- 1
Prepare the Little Gem
Wash and dry the little gem lettuce. Cut each head in half lengthwise and set aside.
- 2
Make the Caesar Dressing
In a bowl, combine mayonnaise, Dijon mustard, minced garlic, lemon juice, Worcestershire sauce, salt, and black pepper. Whisk until smooth and creamy.
- 3
Assemble the Salad
In a large serving bowl, add the little gem halves. Drizzle with the Caesar dressing and toss gently to coat the lettuce evenly.
- 4
Add Anchovies
Place the white anchovies on top of the salad.
Making the Parmesan Tuile
- 5
Prepare the Tuile
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 6
Form the Tuiles
Grate the Parmesan cheese and place small mounds (about 2 tablespoons each) on the prepared baking sheet, flattening them slightly. Sprinkle with black pepper.
- 7
Bake
Bake for 5-7 minutes or until golden and crisp. Remove from the oven and let cool slightly before transferring to a wire rack.
Serving
- 8
Plate the Salad
Serve the salad on individual plates, topped with Parmesan tuiles for crunch and garnish.
