Baby Gem Lettuce Recipe
roasted garlic dressing, anchovy, croutons
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Ingredients
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Salad
Roasted garlic dressing
Croutons
Garnish / finishing
Method
Salad
- 1
Prepare lettuce
Trim root end of baby gem lettuces and remove any damaged outer leaves. Slice each head in half lengthwise, keeping the core intact so halves hold together. Chill in fridge until assembly (or leave at room temperature if you prefer).
- 2
Season just before serving
When ready to serve, arrange 3 halved baby gem lettuces per platter or plate, cut side up. Lightly sprinkle sea salt (about 1/4 tsp per head total distributed) and freshly ground black pepper over each half just before adding dressing so leaves stay crisp.
Roasted garlic dressing
- 3
Roast the garlic
Preheat oven to 200°C (400°F). Toss whole unpeeled garlic cloves with 2 tbs olive oil, wrap them in foil or place in a small covered dish, and roast for 20–25 minutes until soft and caramelized. Let cool slightly, then squeeze roasted garlic from skins into a small bowl and mash to a paste.
- 4
Blend dressing
In a small food processor or using an immersion blender, combine mashed roasted garlic, mayonnaise, Greek yogurt, white wine vinegar, lemon juice, anchovy fillets (reserve 6 fillets for garnish), Dijon mustard, and honey. Pulse until smooth. With the motor running, slowly stream in 60 ml olive oil to emulsify into a glossy dressing. Season with 1/2 tsp freshly ground pepper and taste; add sea salt sparingly because of the anchovies. If dressing is too thick, thin with up to 1–2 tbs water or lemon juice. Chill until assembly.
Croutons
- 5
Make croutons
Preheat a skillet over medium heat. Melt 2 tbs butter with 1 tbs olive oil. Add 1 minced garlic clove and sauté 30 seconds until fragrant (do not brown). Add bread cubes and toss to coat. Cook, stirring frequently, until cubes are crisp and golden, about 6–8 minutes. Season with 1/2 tsp sea salt and 1/4 tsp black pepper. Transfer to a paper towel-lined bowl to cool and stay crisp.
Garnish / finishing
- 6
Assemble salad
Place the halved baby gems on serving plates. Spoon 1.5–2 tbs roasted garlic anchovy dressing over each lettuce half (about 3–4 tbs per head overall), making sure to get some into the leaf crevices. Scatter a generous handful of warm or room-temperature croutons (about 1/2 cup) over and around the lettuce.
- 7
Finish and serve
Shave or curl Parmesan over each portion (about 8–10 g per half). Lay one reserved anchovy fillet across each halved head (or break into pieces and scatter), and drizzle a scant 1 tsp olive oil over the assembled salad. Finish with additional cracked black pepper to taste and serve immediately so lettuce stays crisp.