Classic Caesar Recipe
Little gem lettuce, croutons, Parmesan cheese
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Ingredients
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Salad
Classic Caesar Dressing
Method
Salad
- 1
Prepare lettuce
Trim root ends of little gem lettuce, discard any damaged outer leaves. Rinse heads under cold water, then spin or pat dry thoroughly. Slice each head in half lengthwise (root to tip) to create neat halves for plating.
- 2
Assemble salad
Place 2 halved little gem heads per serving (6 heads total serves 3–4) on a large platter or individual plates, cut side up. Sprinkle croutons evenly over the lettuces. Shave or thinly slice the 3 oz Parmesan over the salad using a vegetable peeler or microplane. Finish with a light grind of black pepper and a pinch of salt to taste if desired. Dress the salad immediately before serving using the Classic Caesar Dressing (see dressing directions).
Classic Caesar Dressing
- 3
Make the emulsion
In a medium bowl, mash the anchovy fillets and garlic together with the side of a knife or a mortar and pestle into a fine paste. Add the egg yolks, Dijon mustard, Worcestershire sauce, lemon juice (2 tbs) and 0.25 tsp salt. Whisk vigorously until the mixture is smooth and slightly thickened.
- 4
Slowly incorporate oil
While whisking continuously, very slowly drizzle in the 0.75 cup olive oil in a thin stream to create an emulsion. Continue until all oil is incorporated and dressing is thick and glossy. If the dressing becomes too thick, whisk in 1–2 teaspoons of warm water or a little more lemon juice to loosen to a pourable consistency.
- 5
Finish dressing
Stir in 0.5 oz grated Parmesan and season with 0.25 tsp black pepper. Taste and adjust seasoning with additional salt, lemon juice, or Worcestershire sauce as needed. If using raw eggs is a concern, you can use pasteurized egg yolks or substitute 2 tbs mayonnaise and reduce whisking steps—note texture will be slightly different.
- 6
Dress and serve
Spoon or drizzle about 2 tablespoons of dressing per serving over the assembled little gem halves, tossing lightly or leaving halves intact for a composed presentation. Garnish with additional shaved Parmesan and extra croutons if desired. Serve immediately so croutons remain crisp.
