Little Gem Caesar Recipe

Preheat oven to 375°F (190°C). Line a baking sheet with parchment or a silicone mat.

Cut the day-old bread into 1/2- to 3/4-inch cubes. Smaller cubes will be crisper; keep them fairly uniform so they toast evenly.

In a large bowl, whisk together the olive oil, melted butter, minced garlic, kosher salt, and black pepper until combined.

Add the bread cubes to the bowl and toss thoroughly so each piece is lightly coated with the oil mixture.

Spread the coated bread cubes in a single layer on the prepared baking sheet. Bake for 12–18 minutes, tossing once halfway through, until golden brown and crisp. Remove from oven and cool on the sheet.

In a medium bowl, combine the mayonnaise and Greek yogurt until smooth.

Add the minced anchovy fillets and minced garlic. Mash the anchovies into the base with a fork or whisk to disperse their flavor.

Stir in the Dijon mustard, lemon juice, and Worcestershire sauce until well combined.

While whisking, slowly drizzle in the 2 tablespoons of olive oil to emulsify and thin the dressing to a pourable consistency. Taste and adjust seasoning with kosher salt and freshly ground black pepper.

If you prefer a thinner dressing, add up to 1 additional tablespoon of olive oil or 1 teaspoon of water and whisk to combine.

Trim the root end of each little gem head and remove any wilted outer leaves. Slice each head lengthwise in half (or quarters if very large). Keep the leaves mostly intact to present rustic halves.

Place the little gem halves (or quarters) in a large bowl or arrange on individual plates.

Drizzle the rustic Caesar dressing over the lettuces — about 2 tablespoons per serving — and gently toss or turn the halved heads so the dressing lightly coats the leaves without wilting them. Reserve a little dressing to finish the plates if desired.

Scatter a generous handful of house-made croutons over the dressed lettuce so each portion gets a crisp, crunchy contrast.

Finish by grating 2–3 tablespoons of Reggiano over each serving (about 3 tablespoons per 2 heads) and season with a final grind of black pepper. Serve immediately with lemon wedges on the side.