Preheat oven to 375°F (190°C). In a large bowl, toss focaccia cubes with 2 tablespoons olive oil, 1 cup grated Parmesan, 1 teaspoon garlic powder, 1 teaspoon salt and 1/2 teaspoon black pepper until evenly coated. Spread in a single layer on a baking sheet. Toast for 12–16 minutes, tossing once halfway through, until golden and crisp. Remove and let cool; croutons will crisp further as they cool.

Sunchokes

quick sauté

Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the thinly sliced sunchokes in a single layer, season lightly with a pinch of salt and cook, stirring occasionally, until edges are golden and slices are tender, about 6–8 minutes. Remove from heat and let cool slightly. Alternatively, for a raw crunch, reserve them raw and very thinly slice on a mandoline.

Caesar dressing

emulsify dressing

In a bowl or the bowl of a food processor, combine 2 egg yolks, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 4 white anchovy fillets (or 1 teaspoon anchovy paste), 1/2 teaspoon Worcestershire sauce and 1 minced garlic clove. Whisk or pulse to combine. Very slowly drizzle in 3/4 cup extra-virgin olive oil while whisking continuously to create a thick emulsion (or with the processor running, stream in the oil). Once emulsified, stir in 1/2 cup grated Parmesan, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust lemon, salt or anchovy as desired. If too thick, thin with 1–2 teaspoons water or additional lemon juice.

safety note

If you prefer not to use raw egg yolks, substitute 3 tablespoons mayonnaise and proceed the same way; the texture and flavor remain close to traditional Caesar.

Assembly

Place baby gem lettuce halves or torn leaves in a large chilled bowl or on individual plates. Scatter the sautéed (or raw) sunchoke slices evenly over the lettuce.

Add halved cherry tomatoes and sliced avocado, arranging them evenly around the salad.

Drizzle about 3–4 tablespoons of the Caesar dressing over the salad (reserve extra on the side). Gently toss or turn the lettuce halves to coat, taking care not to mush the avocado.

Top with Parmesan focaccia croutons and the white anchovy fillets arranged on top or tucked into the leaves for guests to take. Sprinkle an additional 1/4 cup grated Parmesan over the salad.

Finish with a light drizzle of olive oil (about 1 teaspoon) and a sprinkle of lemon zest if using. Grind a little extra black pepper to taste and serve immediately.