Little Gem Caesar Salad Recipe
Make Little Gem Caesar Salad Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Caesar Dressing (classic anchovy-garlic)
Optional garnish / add-ins
Method
Make croutons
prep bread
Preheat oven to 375°F (190°C). Cut 4–6 ounces of a rustic baguette or country loaf into 1/2-inch cubes (about 1.5 cups).
Toss bread cubes with 1 tbs extra-virgin olive oil and a pinch of salt on a baking sheet in a single layer.
Bake 10–12 minutes, tossing halfway, until golden and crisp. Cool on a rack. (Alternatively, toast in a skillet over medium heat with the oil, stirring, 6–8 minutes.)
Make the Caesar dressing
In a mortar and pestle, smash 2 peeled garlic cloves with 4 anchovy fillets and 1/2 tsp fine sea salt to form a paste. If you don't have a mortar, mince finely and mash with the flat of a chef's knife.
Whisk the paste with 2 egg yolks, 1 tsp Dijon mustard, 2 tbsp fresh lemon juice and 1/2 tsp Worcestershire sauce in a medium bowl until smooth and slightly thickened.
While whisking constantly, very slowly drizzle in 6 tbsp extra-virgin olive oil mixed with 1 tbsp neutral oil to emulsify. Start drop by drop, then in a thin steady stream. The dressing should thicken and become glossy.
Season with 1/4 tsp freshly ground black pepper and adjust salt to taste (you may need an additional pinch because anchovies are salty). If dressing is too thick, whisk in 1–2 tsp cold water to loosen.
Taste and adjust acidity with more lemon juice if desired. Reserve at room temperature up to 2 hours or refrigerate up to 24 hours; bring to room temperature and whisk before serving.
Assemble salad
Prepare little gem lettuce: trim root end and separate each head into 2–4 halves depending on size. Rinse and spin dry or pat dry thoroughly so dressing adheres.
Place the lettuce halves on a large platter or individual plates, cut side up for presentation.
Give the dressing a final whisk. Spoon about 1 to 1 1/2 tablespoons of dressing over each small head (adjust to taste) and gently toss or massage the leaves so outer and inner leaves are lightly coated. Reserve some dressing for additional serving.
Scatter 1.5 cups of warm or room-temperature croutons over the salad, and shave or grate 1 cup of parmesan cheese evenly across the heads.
Finish with freshly ground black pepper and optional lemon wedges on the side for extra brightness. Add sliced grilled chicken, capers, or extra lemon zest if using.
Serve immediately so croutons remain crisp.