Gem Endive Caesar Recipe

Prepare and bake croutons

Preheat oven to 375°F (190°C). Toss bread cubes with 2 Tbsp olive oil, 1/2 tsp garlic powder, and 1/4 tsp salt until evenly coated. Spread in a single layer on a baking sheet and bake 10–12 minutes, tossing once, until golden and crisp. Remove and cool.

Temper egg yolks

If you prefer to reduce risk from raw yolks, place yolks in a bowl over a small saucepan of simmering water (double boiler) and whisk until slightly thickened, about 1–2 minutes. Alternatively use pasteurized yolks.

Combine base

In a medium bowl, whisk together the egg yolks, Dijon mustard, minced garlic, Worcestershire sauce, anchovy paste, and lemon juice until smooth.

Emulsify with oil

Very slowly drizzle in the olive oil while whisking vigorously (or use an immersion blender on low). Start drop by drop for the first tablespoon to form a stable emulsion, then continue in a slow steady stream until fully incorporated and the dressing is thick and creamy.

Finish dressing

Whisk in the grated parmesan, then season with 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust lemon, salt, or anchovy to preference. If dressing is too thick, thin with 1–2 tsp water or additional lemon juice.

Prepare gem lettuces: trim root end and remove any wilted outer leaves. Cut each gem head in half lengthwise to create elegant wedges; you can also leave whole if preferred for a mason-jar or composed presentation.

Rinse the halved gem lettuces under cold water, shake or spin dry in a salad spinner until mostly dry. Pat dry with paper towels to remove excess moisture so dressing clings.

Place the gem halves cut-side up on a serving platter or divide evenly among 4 plates (serves 4). Sprinkle the cherry tomatoes around and between the gems.

Dress the salad: spoon about 2 Tbsp dressing over each gem half (or toss the lettuce and tomatoes gently with dressing in a bowl if you prefer a fully coated salad). Reserve extra dressing to serve on the side.

Top each dressed gem with a generous tablespoon of homemade or store-bought croutons and a sprinkle of shaved parmesan (about 2 Tbsp per serving). Drizzle a little extra olive oil over each wedge if desired and finish with a grind of black pepper.

Serve immediately with lemon wedges on the side so diners can add extra brightness as desired.