Little Gem Caesar Recipe

Preheat and prepare bread

Preheat oven to 375°F (190°C). Toss the 1/2-inch bread cubes with 2 tbs olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper until evenly coated.

Spread the bread cubes in a single layer on a baking sheet. Bake until golden and crisp, 10–12 minutes, turning once halfway through. Remove from oven and cool to room temperature.

Prepare anchovies and garlic

Finely mince the anchovy fillets and rub them into the minced garlic with the side of a chef's knife to form a paste. This helps the anchovy dissolve into the dressing.

Emulsify base

In a medium bowl, whisk together the 2 egg yolks, 1 tsp Dijon mustard, and 2 tbs lemon juice until smooth and slightly thickened.

Add the anchovy-garlic paste, 1/2 tsp Worcestershire sauce, and 1/2 tsp lemon zest (if using). Whisk to combine.

Very slowly drizzle in the combined oils (1/2 cup extra-virgin olive oil plus 2 tbs neutral oil) while whisking vigorously to create a thick, creamy emulsion. If the dressing becomes too thick, whisk in 1–2 tbs water or additional lemon juice to reach desired consistency.

Stir in 1/4 cup grated Parmesan, 1/4 tsp sea salt, and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning with more lemon, salt, or pepper as needed. If concerned about raw eggs, you may use pasteurized egg yolks or substitute 3 tbs mayonnaise.

Prepare lettuces: Remove any discolored outer leaves from the Little Gem heads. Slice each head in half lengthwise through the core so you have 8 halves. Pat dry thoroughly with paper towels or spin in a salad spinner to remove excess moisture.

Warm the croutons briefly in a 300°F (150°C) oven for 3–4 minutes if they've been sitting to restore crispness, then place them to cool slightly.

Place 1–2 Little Gem halves on each serving plate, cut side up or arranged for presentation. Spoon 1 to 1 1/2 tbs of dressing over each half (you want to lightly coat, not drown). Use tongs to gently toss the remaining lettuce with the rest of the dressing in a large bowl if serving family-style.

Scatter croutons over the dressed lettuce. Shave or grate additional Parmesan over the top (about 1 tbsp per serving or to taste). Finish with a crack of black pepper.

Serve immediately so the lettuce remains crisp. If preparing ahead, keep dressing, croutons, and lettuce separate and assemble just before serving.