Gem & Endive Caesar Recipe

1. Combine white wine vinegar, water, sugar, and kosher salt in a small saucepan and bring to a simmer, stirring until sugar dissolves. Remove from heat and let cool 5 minutes.

2. Place thinly sliced fennel in a jar or bowl and pour warm pickling liquid over it. Let cool to room temperature, then refrigerate at least 30 minutes (up to 24 hours) before using.

3. Preheat oven to 350°F (175°C). Toss baguette cubes with olive oil, minced garlic, kosher salt, and black pepper until evenly coated.

4. Spread cubes in a single layer on a baking sheet and bake 10–12 minutes, stirring once, until golden and crisp. Let cool; break into smaller crumbs if needed.

5. Heat neutral oil in a small skillet over medium-high heat until shimmering (about 350°F/175°C if using thermometer). Add drained capers in a fine-mesh strainer or spoon and fry briefly — 30–45 seconds — until they pop and become crisp. Use a slotted spoon to transfer capers to a paper towel-lined bowl to drain and cool; sprinkle lightly with salt.

6. In a small bowl, whisk local honey with Aleppo or crushed red pepper. Set aside. When ready to serve, drizzle a teaspoon or two of the spiced honey over the plated salad and a touch over the crispy capers for contrast.

7. In a bowl, whisk egg yolks, lemon juice, Dijon mustard, anchovy paste (or finely chopped anchovies), grated garlic, and Worcestershire until smooth.

8. Slowly drizzle in the olive oil while whisking constantly to emulsify into a thick, creamy dressing. Stir in grated cheese, season with salt and freshly ground pepper to taste. If too thick, thin with 1–2 teaspoons water or additional lemon juice.

9. Toss gem lettuce halves, endive quarters, and watercress gently with enough Caesar dressing to coat (about 3–4 tablespoons to start). Be careful to keep larger leaves intact for presentation.

10. Arrange dressed greens on a large platter or on individual plates. Distribute pickled fennel over the greens.

11. Nestle white anchovy fillets across the salad in small bundles or lay them over key leaves for visual impact.

12. Scatter toasted Marcona almonds, garlic breadcrumbs, and shaved mimolette evenly over the salad.

13. Sprinkle crispy capers on top, then drizzle spiced honey sparingly across the plate (start with 1 teaspoon per serving and adjust to taste).

14. Finish with an extra grind of black pepper and, if desired, a light dusting of grated cheese. Serve immediately so breadcrumbs and capers remain crisp.