Little Gems Caesar Recipe

Preparation Steps

1. 1

   Prepare the Croutons

   Preheat your oven to 375°F (190°C). Cut the brioche bread into small cubes. Toss the bread cubes with 1 tablespoon of olive oil, salt, and pepper to taste. Spread them on a baking sheet and bake for about 10-15 minutes, or until golden brown and crispy. Remove from the oven and let cool.

2. 2

   Toast the Pine Nuts

   In a dry skillet over medium heat, add the pine nuts. Toast them for about 3-5 minutes, stirring frequently, until they are golden and fragrant. Be careful not to burn them. Remove from heat and set aside.

3. 3

   Make the Dressing

   In a blender or food processor, combine the garlic, anchovy fillets, lemon juice, Dijon mustard, and remaining 2 tablespoons of olive oil. Blend until smooth. Season with salt and black pepper to taste.

4. 4

   Assemble the Salad

   Rinse and dry the little gem lettuce, then cut it into quarters. In a large bowl, combine the lettuce with the dressing, tossing to coat evenly. Gently fold in the brioche croutons and toasted pine nuts.

5. 5

   Serve

   Transfer the salad to a serving platter or individual plates. Crumble the ricotta salata cheese on top and serve immediately.