Chopped Little Gem Caesar Recipe

Prep and roast croutons

Preheat oven to 400°F (200°C). Toss focaccia cubes with 2 tbs olive oil, 1 tsp minced garlic, 1/2 tsp sea salt and 1/4 tsp black pepper in a bowl until evenly coated. Spread in a single layer on a rimmed baking sheet. Roast 10–12 minutes, turning once halfway, until crisp and golden. Remove and cool on the sheet; they will crisp further as they cool.

Make dressing

In a medium bowl whisk together 3 tbs golden balsamic vinegar, 2 tbs mayonnaise, 2 tbs Greek yogurt, 1 tbs fresh lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp Worcestershire sauce and 1/2 tsp anchovy paste (optional). Add 2 tbs grated Parmesan, 1/2 clove grated garlic, 1/4 tsp salt and 1/4 tsp black pepper. While whisking vigorously, slowly stream in 4 tbs extra-virgin olive oil until the dressing emulsifies and is creamy. Taste and adjust seasoning — add a little more lemon or salt if needed.

If anchovies used whole

If you prefer using the marinated anchovies from the ingredients instead of anchovy paste, mash 4 of the drained, chopped marinated anchovy fillets into the dressing while whisking; reserve the remaining fillets for garnish.

Prepare lettuce

Wash and thoroughly dry the 6 Little Gem lettuce heads. Slice each head lengthwise into quarters, then roughly chop crosswise into bite-size pieces until you have about 8–10 cups of chopped leaves. Transfer to a large mixing bowl.

Add salad components

Add 1 cup halved cherry tomatoes, 1 cup mixed market fruit (sliced strawberries, halved grapes or diced peaches), and 3/4 cup crumbled smoky bleu cheese to the chopped lettuce. Add the cooled focaccia croutons to the bowl.

Dress and toss

Pour about 3/4 of the golden balsamic Caesar dressing over the salad (reserve some to serve on the side). Using tongs, toss gently but thoroughly until leaves and mix-ins are evenly coated. Add more dressing if desired, 1 tbs at a time, to taste.

Finish with anchovies and garnish

Scatter the remaining chopped marinated anchovies (reserve a couple fillets whole for plating if desired) across the top. Sprinkle an additional 2 tbs crumbled smoky bleu cheese, 1 tsp lemon zest and 2 tbs chopped parsley over the salad. Serve immediately so croutons remain crisp.