Little Gem (v) Recipe

Make the dressing

In a medium bowl whisk together 1 cup mayonnaise, 1/2 cup buttermilk, and 1/4 cup sour cream until smooth.

Add 1 tablespoon Calabrian chili paste (or chopped Calabrian chiles with oil), 1 minced garlic clove, 2 tablespoons chopped parsley, 2 tablespoons chopped chives, 1 teaspoon white wine vinegar, and 1 teaspoon lemon juice. Whisk to combine.

Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust: add up to 1 tablespoon more Calabrian paste for heat or a splash more buttermilk to thin if needed.

Cover and chill at least 30 minutes to let flavors meld (can be made up to 24 hours ahead). Stir before serving.

Prepare bread

Preheat oven to 375°F (190°C). Cut day-old sourdough or country loaf into roughly 1-inch cubes until you have about 6 cups.

In a small saucepan over low heat, melt 3 tablespoons unsalted butter with 2 tablespoons olive oil and add 2 smashed garlic cloves. Warm gently for 2 minutes to infuse but do not brown the butter. Remove garlic cloves.

Place bread cubes in a large bowl. Pour the warm butter-oil mixture over the cubes and toss to coat evenly. Sprinkle 1 teaspoon fresh thyme leaves, 3/4 teaspoon fine sea salt, 1/2 teaspoon freshly ground black pepper, and 1/4 cup grated Parmigiano Reggiano. Toss again to distribute.

Spread croutons in a single layer on a baking sheet. Bake 12–16 minutes, stirring once halfway through, until golden and crisp. Remove and cool; they will crisp further as they cool.

Prepare lettuce

Trim the base of each little gem lettuce head, remove any ragged outer leaves, and halve (or quarter if very large) lengthwise. Rinse gently and spin or pat dry thoroughly so dressing clings.

Lay lettuce halves on a platter or divide between 4 plates. Drizzle each portion with about 1/2 tablespoon extra-virgin olive oil and a light squeeze of the remaining lemon (reserve any extra lemon for another use). Sprinkle a small pinch of sea salt and crack black pepper over the lettuce.

Spoon Calabrian ranch over the lettuce: about 3 tablespoons per serving (or serve on the side). Scatter a generous handful of the ultimate croutons over the dressed lettuce.

Finish with 1/4 cup freshly shaved or grated Parmigiano Reggiano per serving (total 1 cup used across four servings). If desired, add an extra drizzle of olive oil and a small dot of Calabrian paste on top for heat and visual contrast.

Serve immediately so croutons remain crunchy.