Little Gem Recipe

Preheat oven to 400°F (200°C). Cut sourdough slices into 1/2–3/4-inch cubes. Toss bread cubes in a large bowl with melted butter, 1 tablespoon olive oil, garlic powder and 1 teaspoon fine sea salt until evenly coated.

Spread cubes in a single layer on a rimmed baking sheet. Roast for 10–12 minutes, stirring once halfway, until golden brown and crisp. Let cool on the pan; they will continue to crisp as they cool.

Place the egg yolk, Dijon mustard and white wine vinegar in a medium bowl. Whisk to combine.

Mince 1 clove garlic and 2 stalks green onion (white + light green parts). Add garlic, minced green onion, anchovy paste (if using) and 3 tablespoons grated Parmesan to the bowl.

While whisking vigorously, drizzle in the 6 tablespoons olive oil slowly to form an emulsion. The dressing should thicken to a creamy consistency. If it becomes too thick, whisk in 1–2 teaspoons water or lemon juice to loosen.

Season dressing with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust acidity or salt if needed (add a little more vinegar or lemon juice for brightness). Keep chilled until ready to assemble.

Trim the root end of each little gem head and halve lengthwise through the core so each head stays intact as two wedges. Rinse and dry thoroughly in a salad spinner or with paper towels.

Thinly slice remaining green onions on the diagonal for garnish (use dark green tops). Reserve one small onion ring or two for topping with anchovies.

Place two little gem halves on each serving plate, cut side up or slightly fanned. Spoon 1 to 1 1/2 tablespoons of green onion Caesar dressing over each half, coating leaves lightly (you may toss gently if preferred).

Scatter a generous handful of the crispy sourdough croutons over the lettuce. Sprinkle the 3 tablespoons freshly grated Parmesan over each plate (divided).

Arrange 2 Spanish white anchovy fillets on each plate on top of the lettuce or curled near the wedge. Drizzle each plate with a teaspoon of extra-virgin olive oil and finish with a crack of black pepper.

Serve immediately with lemon wedges on the side for those who want added brightness.