Little Gem Caesar Salad Recipe
Little Gem Lettuce, White Anchovies, Focaccia Croutons
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Rinse Little Gem lettuce leaves and spin or pat dry. Tear into bite-sized pieces and transfer to a large salad bowl.
- 2
Preheat oven to 400°F (200°C). In a bowl, toss focaccia cubes with 2 tablespoons olive oil, a pinch of salt, and a pinch of pepper. Spread on a baking sheet and bake 10-12 minutes until golden and crisp, tossing halfway.
- 3
In a small bowl, mash white anchovies with the minced garlic into a paste.
- 4
In a separate bowl, whisk together lemon juice, Dijon mustard, Worcestershire sauce, and mayonnaise. Drizzle in the remaining olive oil (3 tablespoons) in a slow, steady stream while whisking to emulsify.
- 5
Add anchovy-garlic paste and grated Parmesan (0.25 cup) to dressing. Whisk until smooth. Season with kosher salt and freshly ground black pepper to taste.
- 6
Toss the torn lettuce with the prepared dressing until evenly coated.
- 7
Add the warm focaccia croutons and shaved Parmesan (0.25 cup). Toss gently to combine.
- 8
Arrange the dressed lettuce on serving plates. Top with additional anchovy fillets as desired and a few extra shavings of Parmesan.
- 9
Serve immediately.
