Baby Gem Caesar Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat and lightly oil or spray the surface to prevent sticking.

Form the crisps

Place 1 tablespoon mounds of finely grated Parmigiano Reggiano on the prepared sheet spaced 2 inches apart. Flatten each mound slightly with the back of a spoon into 2-3 inch discs.

Bake and cool

Bake for 5–7 minutes until edges turn golden brown and centers are set. Remove from oven and let crisps cool on the sheet for 2 minutes then transfer to a wire rack to crisp fully. Make 10–12 crisps. Store at room temperature until plating.

Cut smoked bacon into 1/2 inch lardons if not pre-cut. Heat a medium skillet over medium heat. Add the lardons (no added oil) and cook, stirring occasionally, until fat renders and lardons are crisp and brown, about 6–8 minutes. Use a slotted spoon to transfer lardons to a paper-towel-lined plate to drain. Reserve 1 tablespoon of rendered bacon fat in the pan for extra flavor (optional) and discard the rest or save for another use.

Mince the anchovy fillets and garlic together into a paste using a chef's knife, or mash with a fork in a bowl or mortar and pestle.

In a medium bowl, whisk together egg yolks, Dijon mustard, Worcestershire sauce, lemon juice, the anchovy-garlic paste, and 1/4 teaspoon salt until smooth and slightly thickened.

Slowly drizzle the extra virgin olive oil into the egg mixture while whisking vigorously to create an emulsion. If preferred, use an immersion blender: combine yolks, paste, and seasonings in a tall container and stream oil in while blending. The dressing should be glossy and coat the back of a spoon.

Stir in 1/4 cup finely grated Parmigiano Reggiano and 1/4 teaspoon black pepper. Taste and adjust seasoning with additional lemon juice, salt, or pepper as needed. If dressing is too thick, whisk in 1–2 teaspoons warm water to loosen.

Prepare lettuces: separate Boston bib and baby gem leaves, discard any wilted outer leaves. Rinse thoroughly under cold water, then spin or pat dry until leaves are very dry.

Tear larger leaves into bite-size pieces, and halve or quarter baby gem heads lengthwise so pieces remain small and attractive. Place lettuces in a large mixing bowl.

Add warm (or room-temperature) smoked bacon lardons and 3/4 cup freshly grated Parmigiano Reggiano to the bowl with the lettuces.

Add 3–4 tablespoons of the prepared Caesar dressing to the lettuce and toss gently but thoroughly with tongs to coat evenly. Add more dressing as needed (use sparingly to keep leaves crisp).

Divide the dressed salad among 4 plates. Finish each plate with a Parmigiano crisp placed on the edge or atop the salad, a drizzle of 1/2 teaspoon olive oil, a squeeze of lemon wedge, and a light sprinkle of sea salt and freshly ground black pepper to taste.