Add 2 tablespoons extra-virgin olive oil, chopped parsley, thyme leaves, 1/2 tsp salt and 1/4 tsp black pepper to the torn bread. Toss gently to coat so pieces are evenly moistened but not drenched.

Bake until crisp

Spread the bread pieces in a single layer on a rimmed baking sheet. Bake for 10–12 minutes, shaking the pan once halfway through, until golden and crisp. Remove and let cool slightly. While still warm, rub the halved garlic clove over the tops of the croutons for a subtle garlic note.

Caesar Dressing

Combine base ingredients

In a medium bowl, whisk together 1/2 cup mayonnaise and 1/4 cup Greek yogurt until smooth.

Add anchovy and flavorings

Mince or mash 4 anchovy fillets into a paste and add to the mayo-yogurt with the minced garlic, 1 tsp Dijon mustard, 1/2 tbs Worcestershire sauce, and 1.5 tbs fresh lemon juice. Whisk to incorporate.

Emulsify

While whisking, slowly drizzle in 3 tablespoons extra-virgin olive oil until the dressing is glossy and slightly thickened. Season with 1/2 tsp freshly ground black pepper and taste for salt—anchovies and Parmesan are salty, so add additional salt only if needed.

Salad Assembly

Prepare lettuce

Trim the root end of each Little Gem head and separate into quarters or halves depending on size (quarters recommended for plating). Rinse briefly under cold water, spin or pat dry thoroughly to remove excess moisture so dressing will cling.

Dress the lettuce

Place the prepared Little Gem pieces in a large bowl (or arrange on individual plates). Spoon 3–4 tablespoons of dressing over the lettuce and gently toss or turn the leaves to coat evenly. Use more dressing if you prefer a wetter Caesar, up to the remaining dressing amount.

Add anchovies and cheese

Scatter the finely chopped anchovy fillets (the 6 fillets reserved for the salad) over the dressed lettuce and sprinkle 3/4 cup finely grated Parmesan. Toss lightly to distribute. Reserve some grated cheese for garnish if desired.

Add croutons and finish

Toss in the torn herb croutons (use as many as desired for crunch). Drizzle 1 tablespoon extra-virgin olive oil over the assembled salad, add a few flakes of sea salt if desired, and crack the 1 tsp fresh black pepper over the top.

Garnish and serve

Top the salad with additional shaved Parmigiano-Reggiano (about 1/4 cup) and 4 whole anchovy fillets for garnish. Serve immediately so croutons remain crisp.