Little Gem Caesar Recipe

Prep and toss

Preheat oven to 375°F (190°C). In a mixing bowl, toss the bread cubes with 2 tablespoons olive oil, 1/2 teaspoon garlic powder, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper until evenly coated.

Bake croutons

Spread bread cubes in a single layer on a baking sheet. Bake for 10–12 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and let cool on the tray. Set aside.

Mince anchovies and garlic

On a cutting board, finely mince the anchovy fillets and garlic cloves together until they form a paste. Alternatively, place them in the bowl of a small food processor and pulse until finely chopped.

Emulsify dressing

In a medium bowl, combine the anchovy-garlic paste, 1/2 cup mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 2 tablespoons fresh lemon juice and 2 tablespoons grated Parmesan. Whisk to combine.

Finish dressing

Slowly whisk in 3 tablespoons extra-virgin olive oil until the dressing is smooth and slightly thickened. Taste and season with 1/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper, adjusting lemon juice or salt as desired. If the dressing is too thick, thin with 1–2 teaspoons water or more lemon juice.

Prepare lettuces

Trim the ends of the little gem lettuces and remove any damaged outer leaves. Slice each head in half lengthwise through the core so you have 8 halves. Rinse quickly under cold water if needed, then spin or pat dry thoroughly; excess water will dilute the dressing.

Dress lettuce

Place the little gem halves in a large bowl (or arrange on individual plates). Spoon about 3 tablespoons of dressing over the cut sides (use more or less to taste). Gently toss or turn each half to coat the leaves lightly with dressing — the goal is to coat without wilting the lettuce.

Add croutons and cheese

Scatter 1.5 cups crisp croutons over the dressed lettuce and sprinkle 3/4 cup freshly shaved Parmesan across the salad. Reserve a few shavings for garnish.

Serve

Transfer salad to a serving platter or individual plates. Finish with an extra grind of black pepper and a lemon wedge at each portion. Serve immediately so the croutons remain crisp.