Baby Gem Caesar Recipe

Prepare lettuce

Trim the root end from each baby gem head and separate into quarters lengthwise so each head yields 4 wedges. Rinse lightly under cold water and spin or pat dry thoroughly. Chill in refrigerator until ready to dress.

Assemble salad

Place two lettuce quarters per plate (or 8 quarters for a large shared platter) arranged with cut side down. Drizzle about 1/2 tablespoon extra-virgin olive oil over each portion, sprinkle a small pinch of sea salt and a grind of black pepper across the leaves. Reserve for finishing after dressing.

Finish with cheese and lemon

After tossing with dressing (see Dressing steps), shave or grate Parmesan over the dressed lettuce (about 2 tablespoons per serving). Cut the lemon into wedges and serve alongside for extra acidity.

Mince anchovy fillets and garlic together into a paste using the side of a chef's knife or finely chop and mash with the flat of the blade. Transfer to a bowl.

In the bowl with anchovy-garlic paste, add mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, and fresh lemon juice. Whisk until smooth and uniform.

Slowly drizzle in the extra-virgin olive oil while whisking vigorously to emulsify the dressing. Season with freshly ground black pepper and salt to taste. Taste and adjust acidity with extra lemon juice if desired. The dressing should be creamy, tangy, and slightly salty from anchovies.

If making ahead, refrigerate in an airtight container for up to 3 days. Bring to cool room temperature and whisk before using.

Preheat oven to 375°F (190°C). Toss bread cubes with 1 tablespoon olive oil, garlic powder and 1/8 tsp salt until evenly coated.

Spread bread cubes in a single layer on a baking sheet and bake 8–12 minutes, tossing once, until golden and crisp. Cool before using.