Gem Lettuce Caesar (gf) Recipe

Prepare lettuce

Trim any ragged bases from the gem lettuces. Rinse the heads under cold water, shake off excess water and pat dry thoroughly with a clean kitchen towel or salad spinner. Slice each head in half lengthwise through the core so you have 12 halves; leave cores intact to help halves hold together.

Tomatoes

Wash the grape tomatoes and slice each in half. Put tomatoes in a small bowl and set aside to add to the salad just before serving.

Grate Parmesan

Finely grate the Parmesan and measure out 1 cup. Reserve a couple of tablespoons for finishing if you want extra topping.

In a medium bowl, combine 1 cup crème fraîche and 2 tablespoons mayonnaise. Whisk until smooth.

Add 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon gluten-free Worcestershire sauce, and 1 teaspoon anchovy paste (or 2 minced anchovy fillets). Stir to combine.

Add 1 finely grated garlic clove, 1 tablespoon extra-virgin olive oil, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon salt. Whisk until the dressing is emulsified and creamy. Taste and adjust seasoning — add more lemon for brightness, salt for seasoning, or a touch more anchovy paste for umami.

If the dressing is too thick, thin with 1 teaspoon water or additional lemon juice, a little at a time, until you reach a spreadable consistency that will cling to the lettuce.

Arrange the gem lettuce halves on a large serving platter cut-side up, leaving space between halves.

Lightly spoon or brush about 1 tablespoon of the dressing over each lettuce half, spreading slightly so the leaves are coated but not saturated. Reserve any remaining dressing for guests or for additional coating.

Scatter the halved grape tomatoes evenly over and between the lettuce halves.

Sprinkle the grated Parmesan over the lettuce and tomatoes, reserving a small amount to finish on top.

Drizzle the remaining 2 tablespoons extra-virgin olive oil evenly over the salad for sheen and flavor. Season with the 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper, sprinkling lightly and tasting as you go.

If using, toast 1/4 cup pine nuts or slivered almonds in a dry skillet over medium heat for 2–3 minutes, stirring, until golden and fragrant. Scatter over the salad for crunch.

Zest 1 lemon and sprinkle about 1 teaspoon lemon zest over the finished salad for bright aroma.

Serve immediately so the lettuce remains crisp. Provide extra dressing and grated Parmesan at the table.