Baby Gem Caesar Recipe

Prepare anchovies

If using salt-cured anchovies, rinse briefly and soak for 10 minutes in cold water, then pat dry. If using oil-packed, drain and pat dry.

Place anchovy fillets in a small bowl. Add 2 tbs red wine vinegar, 2 tbs olive oil, 1 minced garlic clove and 1/2 tsp black pepper. Stir to combine, cover and refrigerate for at least 20 minutes (up to 2 hours) to marinate and mellow the anchovy flavor. Reserve 3 fillets from this mix to mash into the dressing.

Melt 2 tbs unsalted butter in a medium skillet over medium heat. Add 1 cup panko and toast, stirring constantly, until golden and crisp, 3–5 minutes.

Remove from heat, immediately stir in 2 tbs chopped parsley, 1 tsp thyme (if using), 1 tsp lemon zest, 1/4 tsp salt and 1/4 tsp black pepper. Spread on a plate to cool; the panko will crisp further as it cools.

In a bowl, whisk 1 egg yolk with 1 tsp Dijon mustard until smooth.

Finely grate 1 garlic clove and add to the yolk along with mashed 3 marinated anchovy fillets, 1 tbsp fresh lemon juice and 1/2 tsp Worcestershire sauce. Whisk to combine.

Slowly drizzle in 4 tbs olive oil while whisking constantly to emulsify into a creamy dressing. Alternatively, use a blender or stick blender and stream the oil in while blending.

Fold in 3 tbs grated Parmesan, season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust lemon, salt or anchovy as desired. If you prefer a thinner dressing, whisk in 1–2 tbs water.

Halve each baby gem lettuce head lengthwise and rinse gently under cold water. Spin or pat dry thoroughly so dressing will adhere.

Place lettuce halves on a serving platter or individual plates, cut-side up. Squeeze the juice of 1 lemon evenly over the lettuce and drizzle 2 tbs extra-virgin olive oil over the leaves. Sprinkle 1 tsp salt and 1 tsp black pepper lightly and gently toss or turn each half to coat (do this carefully to keep leaves intact).

Spoon or drizzle the garlic Caesar dressing over the lettuce — about 2–3 tbs dressing per two lettuce halves, or to taste. Be sure some dressing reaches between leaves.

Scatter the toasted herb panko over the dressed lettuce so it stays crisp. Add Parmesan shavings and finish with a light drizzle (1 tbs) of extra-virgin olive oil.

Serve immediately so the panko remains crunchy and lettuce is crisp.