T.j. Caesar Recipe

Prepare little gems

Trim root ends of the little gem lettuces and remove any wilted outer leaves. Rinse under cold water, dry thoroughly (salad spinner or clean kitchen towel), then slice each head lengthwise into quarters or halves depending on size so pieces are bite-sized for plating.

Slice radish and onion

Peel the watermelon radish if needed and slice very thinly (use a mandoline if available) into rounds. Thinly slice the red onion into half-moons and separate into rings. Place radish and onion into a small bowl of cold water for 5 minutes to reduce sharpness, then drain and pat dry.

Chop cilantro and lime

Roughly chop 2 tablespoons cilantro for garnish and reserve additional leaves for plating. Halve the lime and squeeze 1 tablespoon fresh lime juice for the dressing; cut additional wedges for serving.

Preheat oven to 375°F (190°C). Cut the bread into roughly 1/2-inch cubes. In a mixing bowl, toss bread cubes with 2 tablespoons olive oil, minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until evenly coated.

Spread bread cubes in a single layer on a baking sheet. Bake for 10–12 minutes, tossing once halfway through, until golden and crisp. Remove and let cool to room temperature. Croutons can be made a day ahead and stored in an airtight container.

In a small bowl, combine 1/2 cup mayonnaise, 1/4 cup grated Parmesan, 1 teaspoon anchovy paste, 1/2 teaspoon Dijon mustard, 1 tablespoon fresh lime juice, and 1 minced garlic clove.

Add 1 teaspoon hot water to loosen the mixture and whisk until smooth. Season with 1/4 teaspoon black pepper and 1/4 teaspoon salt. Taste and adjust acidity with more lime juice or salt as needed. The dressing should be creamy, tangy, and slightly salty to complement the cotija.

In a large bowl or on individual plates (for happy hour portions, use 4 appetizer plates), arrange the prepared little gem quarters as the base.

Scatter the drained watermelon radish slices and red onion rings over the lettuces, followed by a light sprinkle of chopped cilantro leaves.

Add the warm or room-temperature croutons evenly across the salads.

Drizzle about 1 to 1.5 tablespoons of the Caesar-style dressing over each serving (use more or less to taste). Gently toss or lightly mix on the plate so lettuce retains some structure.

Crumble 2 tablespoons (about 30 g) cotija cheese over each portion (total 1/2 cup used across 4 servings). Finish with the additional 2 tablespoons chopped cilantro and a light grind of freshly ground black pepper.

Serve immediately with lime wedges on the side so guests can add extra acidity if desired.