Diana's Gem Caesar Salad Recipe

Prepare lettuces

Remove any loose or damaged outer leaves from the little gem and romaine. Cut the little gem heads in half lengthwise, then slice each half into 1-inch ribbons. Core the romaine, then finely chop the leaves into bite-sized pieces. Transfer both to a large salad bowl and chill briefly while you make croutons and dressing.

Make garlic butter

Preheat oven to 375°F (190°C). In a small skillet over low heat, melt the unsalted butter with olive oil. Add the minced garlic and cook gently for 30–45 seconds until fragrant but not browned. Remove from heat.

Toss and bake croutons

Place cubed bread in a bowl, pour the garlic butter mixture over the cubes, and toss to coat evenly. Season with kosher salt and black pepper. Spread in a single layer on a rimmed baking sheet and bake 10–12 minutes, tossing once halfway through, until golden and crisp. Cool on the sheet; croutons will crisp further as they cool.

Blend base

In a medium bowl or blender, whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste, grated garlic clove, and fine sea salt until smooth.

Incorporate oil and cheese

While whisking constantly (or with blender running on low), slowly stream in the extra-virgin olive oil until emulsified and creamy. Stir in the grated Parmigiano-Reggiano and freshly ground black pepper. Taste and adjust salt, lemon, or anchovy to preference. The dressing should be thick enough to coat greens but pourable; if too thick, thin with 1–2 teaspoons water or additional lemon juice.

Dress the salad

Add 3/4 of the croutons and half of the shaved Parmigiano-Reggiano to the chilled bowl with the prepared lettuces. Add 3/4 cup of the dressing to start (about 180 ml) and gently toss with tongs until leaves are evenly coated. Add more dressing as needed to taste, but avoid overcoating.

Plate and garnish

Transfer dressed greens to a serving platter or individual bowls. Scatter the remaining croutons on top and sprinkle the remaining shaved Parmigiano. Serve immediately with lemon wedges on the side for optional finishing squeeze.