Little Gem Recipe

Prep lettuce

Trim root end of each Little Gem, remove any loose outer leaves, then halve each head lengthwise through the core so you have 4 halves. Pat dry thoroughly with paper towels or a salad spinner to remove excess moisture.

Brush cut sides lightly with 1 tablespoon extra-virgin olive oil and season cut surfaces with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Set aside while you prepare the dressing and breadcrumbs so flavors meld.

Make the emulsion

In a medium bowl, combine the egg yolk, minced garlic, chopped anchovy fillets, Dijon mustard, lemon juice, and Worcestershire sauce. Whisk vigorously until blended.

While whisking continuously, drizzle in the 6 tablespoons olive oil very slowly at first (drop by drop), then in a thin steady stream until the mixture emulsifies and thickens into a creamy dressing. If you prefer, use an immersion blender or a small food processor: pulse the aromatics and yolk, then stream in oil until thick.

Stir in 2 tablespoons grated Parmigiano Reggiano, season with 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon kosher salt (adjust to taste). Taste and add a little more lemon juice or salt if needed. Cover and refrigerate if not using immediately; bring back to room temperature before tossing.

Toast the breadcrumbs

Place torn bread cubes in a food processor and pulse 6–8 times until coarse crumbs form (or grate bread with a box grater).

Heat a large skillet over medium heat. Add 1 tablespoon unsalted butter and 1 teaspoon olive oil. When butter foams, add the breadcrumbs and cook, stirring frequently, until golden and crisp, about 4–6 minutes. Sprinkle 1/4 teaspoon garlic powder (optional) and 1/4 teaspoon kosher salt, stir to combine. Transfer breadcrumbs to a plate to cool so they stay crisp.

Assemble the Little Gem

Place the Little Gem halves cut-side up on individual plates or a serving platter. Spoon about 1 to 1 1/2 tablespoons of Classic Caesar dressing over each half (reserve extra dressing on the side). Use enough to coat the inner leaves without wilting them.

Scatter a generous tablespoon of toasted breadcrumbs over each lettuce half for crunch, then sprinkle and tuck 2 tablespoons shaved Parmigiano Reggiano per half (total about 1/2 cup for the dish). Finish with a light grind of black pepper. Serve immediately with lemon wedges on the side for those who want an extra squeeze.

If serving family-style: toss halved Little Gems gently with remaining dressing in a large bowl, transfer to platter, then top with breadcrumbs and Parmigiano.