Baby Gem Caesar Recipe

Preheat and toss

Preheat oven to 375°F (190°C). In a large bowl, toss bread cubes with 4 tablespoons olive oil and 3 teaspoons fine sea salt until evenly coated.

Bake

Spread cubes in a single layer on a baking sheet. Bake 12–16 minutes, stirring once midway, until golden and crisp. Let cool on the sheet.

Garlic rub (optional)

When croutons are warm, rub the whole garlic cloves over them briefly to impart a light garlic aroma, then discard garlic.

Pat the white anchovy fillets dry with paper towel. Toss gently with 2 tablespoons olive oil and 1 teaspoon black pepper. Set aside at room temperature to let flavors develop while you make the dressing.

Prep anchovies and garlic

Mince the 4 white anchovy fillets finely (or stir the anchovy paste into the dressing). Finely mince the 2 garlic cloves and sprinkle with a pinch of salt; use the flat side of a knife to mash into a paste.

Emulsify

In a medium bowl, whisk the egg yolks (or mayonnaise), mashed garlic, minced anchovies, Dijon mustard, Worcestershire sauce, lemon juice, and 1 teaspoon black pepper until combined. While whisking constantly, slowly drizzle in the 6 tablespoons olive oil to create a smooth emulsified dressing. Alternatively, use an immersion blender for a more stable emulsion.

Finish

Stir in 1 cup grated Parmesan. Taste and adjust seasoning with more lemon juice or salt if needed (remember anchovies are salty). Keep chilled until ready to assemble.

Tear or leave baby gem halves intact depending on presentation. Lightly brush cut sides with a little olive oil if desired.

Place baby gem halves on a serving platter cut-side up. Spoon or brush about 2 tablespoons dressing over each half (reserve remaining dressing for guests to add more).

Scatter a generous handful of croutons over and around the lettuce. Shave or sprinkle the remaining grated Parmesan over the salad.

Arrange the marinated white anchovy fillets decoratively on top of the baby gem halves (2 fillets per half recommended). Grind a little extra black pepper over the top and serve with lemon wedges.

To serve family-style, toss whole salad gently in a large bowl with remaining dressing, croutons, and Parmesan, then plate.