Little Gem Caesar Salad Recipe

Preheat and prepare bread

Preheat the oven to 375°F (190°C). Spread the cubed Italian bread on a baking sheet in a single layer.

Toss the bread cubes with 3 tablespoons extra-virgin olive oil, 1 peeled garlic clove (lightly crushed), 1 tsp fine sea salt, and 1/4 tsp freshly ground black pepper until evenly coated.

Bake for 10–14 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and discard the crushed garlic clove. Let cool. If you prefer to infuse garlic flavor without keeping the clove, rub a halved raw garlic clove over the warm croutons briefly.

In a medium bowl or the bowl of a small food processor, combine the drained anchovy fillets, 1 egg yolk, 1 tsp Dijon mustard, 1 minced garlic clove, 2 tablespoons fresh lemon juice and 1/2 teaspoon Worcestershire sauce.

If using a bowl and whisk: mash the anchovies and garlic into a paste with the back of a spoon or a fork, then vigorously whisk in the egg yolk and mustard until emulsified. If using a processor: pulse until fairly smooth.

While whisking constantly (or with the processor running on low), slowly drizzle in 6 tablespoons extra-virgin olive oil in a thin stream until the dressing thickens and emulsifies. Taste and stir in 1/2 cup grated Parmigiano-Reggiano and 1/4 tsp freshly ground black pepper. Add fine sea salt only if needed (anchovies and cheese are already salty). Adjust lemon juice to taste.

Cover and chill briefly if not using immediately — the dressing is best used within a few hours if made with raw egg yolk. Alternatively, use 1 tablespoon mayonnaise in place of the yolk for a quicker, egg-free emulsion.

Wash and dry the little gem lettuce. Trim the stem end slightly so the halves hold together, but keep them intact for presentation. Pat dry thoroughly so dressing adheres.

Place two halved little gem heads per plate (4 halves total for 2 servings) or arrange all 4 halves on a large platter for 4 servings according to the servings below.

Drizzle a small amount of dressing over each lettuce half — about 1 tablespoon per half to start — then gently toss or press dressing into leaves with tongs so the inner leaves are coated but not drenched. Reserve extra dressing to serve at the table.

Scatter a generous handful of warm or room-temperature croutons over the lettuces. Sprinkle with thin shavings of Parmigiano-Reggiano (about 3 tablespoons per two halves). Finish with an additional grind of black pepper.

Serve immediately with lemon wedges on the side for guests to squeeze as desired.