Little Gem Salad Recipe
Cornbread Croutons, Manchego Cheese, Bottarga, Benne Caesar Dressing
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Ingredients
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Salad Base
Cornbread Croutons
Dressing
Toppings
Method
Preparation
- 1
Make the Cornbread Croutons
Preheat your oven to 375°F (190°C). Cut the cornbread into small cubes. Toss with olive oil and salt. Spread the cubes on a baking sheet and bake for 15-20 minutes, or until golden brown and crispy.
- 2
Prepare the Dressing
In a bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, minced garlic, anchovy paste, and black pepper until smooth. Adjust seasoning to taste.
- 3
Prepare the Salad
Wash and dry the Little Gem lettuce, then cut each head in half lengthwise. Place the lettuce on a serving platter.
Assembly
- 4
Assemble the Salad
Drizzle the Benne Caesar dressing over the Little Gem lettuce. Top with cornbread croutons, grated Manchego cheese, and grated bottarga. Serve immediately.