Rhett Caesar Recipe

Prep bread

Preheat oven to 375°F (190°C). Spread the cubed day-old bread in a single layer on a baking sheet.

Toast breadcrumbs

Toss the bread cubes with 1 tablespoon olive oil and 1 tablespoon melted butter so they are lightly coated. Spread them out and bake for 8–10 minutes, stirring once, until golden and crisp. Remove and let cool slightly.

Finish breadcrumbs

In a skillet over medium heat, heat remaining 1 tablespoon olive oil. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Add the toasted bread cubes back to the skillet, add chopped parsley, thyme, salt, and pepper. Toss for 1–2 minutes to combine and crisp further. Transfer to a bowl to cool completely; if desired, pulse once in a food processor for finer crumbs (optional).

In a medium bowl, whisk together the mayonnaise, minced garlic, anchovy paste, Dijon mustard, Worcestershire sauce, lemon juice, olive oil, salt, and freshly ground black pepper until smooth and emulsified. Taste and adjust seasoning — add up to 1 tablespoon more lemon juice or a pinch more salt if needed. If you prefer a thinner dressing, whisk in 1–2 tablespoons of water.

Prepare lettuce: Trim the stem ends from the gem lettuces and separate into halves lengthwise (or leave whole for small heads). Rinse gently under cold water, spin or pat dry thoroughly so dressing adheres.

Dress the lettuce: Place the dried gem lettuce in a large bowl (or serve on individual plates). Add about 3–4 tablespoons of the Caesar dressing and toss gently to coat the leaves evenly; add more dressing as needed to taste. Be conservative — you can always add more.

Plate and finish: Divide the dressed gem lettuce among 4 plates (or serve family-style). Sprinkle 3/4 tablespoon grated Parmesan over each portion (total 3 tbs divided), then scatter a generous tablespoon of the garlic-herb breadcrumbs over each salad. Finish with a grind of coarse black pepper to taste and serve with a lemon wedge alongside for extra brightness.