Little Gem Caesar Recipe

Name: The Farm and Fisherman Taverns Little Gem Caesar Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 each little gem lettuce heads; 3 oz Parmesan cheese (freshly grated); 1 each lemon (for juice); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 cup Mayonnaise; 2 tbs extra-virgin olive oil; 4 each anchovy fillets (packed in oil); 2 cloves garlic cloves (medium, peeled); 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 2 tbs fresh lemon juice; 1 tsp black pepper; 2 cups day-old baguette or country bread (cut into 1/2-inch cubes); 2 tbs unsalted butter; 2 cloves garlic (finely minced); 1 tbs extra-virgin olive oil; 1 tsp salt; 0.5 tsp freshly ground black pepper; 0.5 oz grated Parmesan (for crumbs)

Inspired by The Farm and Fisherman Tavern

Time35m

Serves4

Parmesan, garlic bread crumb

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Ingredients

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Salad

4 each little gem lettuce heads

3 oz Parmesan cheese (freshly grated)

1 each lemon (for juice)

1 tsp kosher salt

1 tsp freshly ground black pepper

Caesar dressing

1 cup Mayonnaise

2 tbs extra-virgin olive oil

4 each anchovy fillets (packed in oil)

2 cloves garlic cloves (medium, peeled)

1 tsp Dijon mustard

1 tsp Original Worcestershire Sauce

2 tbs fresh lemon juice

1 tsp black pepper

Garlic bread crumbs

2 cups day-old baguette or country bread (cut into 1/2-inch cubes)

2 tbs Unsalted butter

2 cloves garlic (finely minced)

1 tbs extra-virgin olive oil

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

1/2 oz grated Parmesan (for crumbs)

Method

Garlic bread crumbs

Prepare crumbs

Preheat oven to 350°F (175°C). Spread the cubed day-old bread on a baking sheet in a single layer.

Bake the bread cubes for 8–10 minutes until lightly dried and just starting to brown. Remove from oven.

In a medium skillet over medium heat, melt the butter with the olive oil. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Add the toasted bread cubes to the skillet, toss to coat in the garlic butter, then season with 1 tsp salt and 1/2 tsp black pepper. Continue to cook, stirring, 3–4 minutes until crumbs are crisp and golden.

Remove from heat, sprinkle 1/2 oz grated Parmesan over the crumbs, toss to combine, then transfer to a plate to cool. Break larger pieces into bite-size crumbs as they cool.

Caesar dressing

In a small bowl or a food processor, combine 4 anchovy fillets, 2 garlic cloves, 2 tablespoons lemon juice, 1 teaspoon Dijon, 1 teaspoon Worcestershire sauce and 1 teaspoon black pepper. Mash or pulse until a smooth paste forms.

Whisk in 1 cup mayonnaise until incorporated, then slowly whisk in 2 tablespoons extra-virgin olive oil to emulsify and loosen the dressing. Taste and adjust seasoning: add a pinch of salt if needed and more lemon juice for brightness.

If the dressing is too thick, thin with up to 1 tablespoon water until desired consistency is reached. Refrigerate if not using immediately.

Salad assembly

Halve the little gem lettuce heads lengthwise through the core and rinse gently; shake or spin dry. Pat cut sides dry with paper towel so dressing will cling.

Place 1 halved little gem on each serving plate (for 4 servings, use one half per plate or two halves as preferred). Spoon about 2 tablespoons of Caesar dressing over each halved heart, brushing it into the leaves. Reserve additional dressing on the side.

Generously grate Parmesan over the dressed little gems (about 3/4 oz per plate, total 3 oz).

Scatter a generous pinch (about 1/4 cup total) of the garlic bread crumbs over each dressed lettuce half, ensuring a mix of small crumbs and some larger crunchy pieces.

Finish with a light crack of black pepper and a small squeeze of lemon if desired. Serve immediately so crumbs remain crisp.