Caesar Recipe

Prepare lettuce

Trim root ends of the little gem heads, remove any damaged outer leaves, then halve each head lengthwise. Rinse briefly in cold water if needed, shake off excess moisture, and spin or pat dry thoroughly. Keep chilled while preparing other components.

Make dressing

In a medium bowl combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Whisk vigorously until slightly emulsified. If using the optional anchovy/mayo booster: finely mince 3 anchovy fillets and whisk them into 2 tablespoons mayonnaise (or whisk an egg yolk with the anchovies), then whisk that into the dressing base for deeper umami.

Dress lettuce

Place halved little gem heads in a large mixing bowl or on a platter. Spoon about half the dressing over the lettuce and gently toss or turn the halves to coat—you want a light, even coating. Reserve remaining dressing for guests to add as needed.

Assemble

Arrange dressed little gem halves on plates or a serving platter. Break or shave the crispy parmesan wafers over the top (see Crispy Parmesan directions). Scatter green garlic croutons over the salad. Finish with a sprinkling of finely grated Parmesan (about 2 tablespoons) and a light crack of black pepper to taste.

Preheat a nonstick skillet over medium heat. Line a plate with parchment. Spoon small mounds (about 1 tablespoon each) of the 3 tablespoons finely grated Parmesan into the hot skillet, flattening each slightly to a thin round about 2–2.5 inches across. Sprinkle a tiny pinch of ground black pepper on each. Cook 1–2 minutes until edges are molten and turning golden, then carefully flip with a thin spatula and cook another 30–45 seconds until crisp and lightly browned. Transfer crisps immediately to the parchment to cool and harden. If making ahead, store in an airtight container to keep crisp.

Preheat oven to 375°F (190°C) or heat a heavy skillet over medium heat for stovetop method.

If roasting: toss 3 cups bread cubes with 3 tablespoons olive oil, 2 minced garlic cloves, thinly sliced 3 green garlic stalks (or scallions), and 1 teaspoon kosher salt in a bowl until evenly coated. Spread in a single layer on a rimmed baking sheet and roast 10–12 minutes, tossing once, until golden and crisp. If using skillet: heat 3 tablespoons olive oil in the skillet, add bread cubes, garlic and green garlic, and sauté while stirring frequently until golden and crisp, 6–8 minutes. Remove to paper towel to cool.

When croutons are cooled slightly, taste and adjust seasoning. Reserve for finishing the salad. The green garlic will soften and infuse the croutons with a mild garlicky, oniony note.