Gem Lettuce Caesar Recipe

Prepare and bake croutons

Preheat oven to 375°F (190°C). Toss bread cubes with 1 tablespoon olive oil, 1 teaspoon garlic powder and 1 teaspoon salt until evenly coated. Spread in a single layer on a baking sheet and bake 8–12 minutes, stirring once, until golden and crisp. Cool and set aside.

Combine base

In a medium bowl, whisk together 1 cup creme fraiche and 2 tablespoons mayonnaise until smooth.

Flavor the dressing

Add 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon anchovy paste and 1 minced garlic clove. Whisk to combine.

Finish and season

Slowly whisk in 2 teaspoons olive oil to integrate. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, taste and adjust lemon, salt or anchovy to preference. Refrigerate at least 15 minutes to let flavors meld; dressing will thicken slightly from the creme fraiche.

Prepare lettuce

Trim root ends from each gem lettuce head and remove any ragged outer leaves. Slice each head lengthwise into quarters (or halves if preferred). Rinse briefly in cold water and spin or pat dry thoroughly—wet leaves dilute the dressing.

Prepare tomatoes and cheese

Halve the grape tomatoes. Grate 3 tablespoons fresh Parmesan and reserve an additional small pinch for finishing.

Toss salad

Place cut gem lettuce in a large bowl. Add halved grape tomatoes and 2 tablespoons of the grated Parmesan. Spoon 3–4 tablespoons of the creme fraiche Caesar dressing over the leaves (start with less; you can add more). Gently toss or use tongs to coat leaves evenly, taking care not to bruise them.

Plate and finish

Divide salad among 4 plates. Scatter croutons over each portion if using. Drizzle a light swirl of extra-virgin olive oil (about 1/4 teaspoon per plate) and finish with the remaining Parmesan and a light crack of black pepper. Serve immediately.