Baby Gem Caesar Recipe

Preheat and prepare bread

Preheat oven to 180°C (350°F). Cut day-old bread into 1–1.5" cubes and spread in a single layer on a rimmed baking sheet.

Toss the bread cubes with 2 tbs extra-virgin olive oil, 1 tbs melted butter, 0.5 tsp garlic powder, 2 tbs chopped parsley, 1 tsp chopped thyme, 0.5 tsp sea salt and 0.25 tsp cracked black pepper until evenly coated.

Bake for 12–16 minutes, tossing halfway, until golden and crisp. Remove from oven and cool on the sheet; croutons will continue to crisp as they cool.

Infuse garlic and emulsify

In a medium bowl or the jar of an immersion blender, smash the garlic clove with the side of a knife and add the egg yolks, Dijon mustard and white wine vinegar. Whisk (or pulse with immersion blender) to combine until slightly thickened.

While whisking constantly (or with the blender running), add the neutral oil in a slow steady stream to begin emulsification, then slowly add the extra-virgin olive oil until fully incorporated and thickened into a smooth emulsion.

Add chopped anchovy fillets, lemon juice, 30 g finely grated parmigiano reggiano, 1.5 tsp freshly cracked black pepper and 0.5 tsp sea salt. Blend or whisk until smooth and homogeneous. Taste and adjust salt or lemon as needed. The emulsion should be creamy, bright, and pepper-forward.

If the dressing is too thick, whisk in up to 1–2 tbs cold water to reach a pourable but clingy consistency. Refrigerate briefly if not using immediately; bring to room temperature and whisk before plating.

Arrange 4 halved baby gem lettuces on a large platter or on individual plates, cut side up so leaves remain intact and presentable.

Drizzle each lettuce half with 15–30 ml (about 1–2 tbs) of the lemon black pepper emulsion, using more or less to taste. Use a spoon to ensure some dressing penetrates between leaves.

Scatter a generous handful of herb croutons over the lettuce, then shave or nestle 10 g (about 1 tbsp) of parmigiano reggiano over each half. Add a light grind of black pepper across the top and a little lemon zest for brightness.

Serve immediately so the croutons remain crisp. Provide extra dressing at the table if desired.