CAESAR'S LITTLE TOASTED GEM
Steps:
- In a large mixing bowl, whisk together the yogurt, anchovy paste, garlic, lemon juice, salt and pepper. Drizzle in 2 tablespoons olive oil while whisking. Mix in the Parmesan and taste for seasoning. Add the lettuce to the bowl with the dressing and toss well, ensuring that the leaves are coated in dressing. Transfer the salad to a serving plate. Drizzle with the remaining 2 tablespoons olive oil. Sprinkle with the toasted breadcrumbs and Parmesan to your liking. Freshly crack pepper on top. Eat and enjoy!
CHARRED LITTLE GEMS CAESAR SALAD
Provided by Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Add the yogurt, capers, lemon juice, Dijon, garlic, 1 1/2 teaspoons salt and 1 teaspoon black pepper to a blender. Turn on the blender and slowly stream in the olive oil until combined, about 1 minute. Pour into a small dish and refrigerate until ready to serve.
- In a small food processor, dump the croutons and 1/2 cup Parmesan and pulse until in rough bits, then set aside for later.
- Heat a 14-inch cast-iron skillet over medium heat and add 1 tablespoon blended oil. Once heated add the Little Gem wedges cut-side down and sear until the undersides are medium to dark brown, 3 to 5 minutes. Remove and set aside. (Do this in batches if necessary to not crowd the skillet.)
- Add the remaining tablespoon blended oil to the same skillet over medium heat. Add the red onions and cook until brown, about 5 minutes. Add the red wine vinegar and cook until the liquid is absorbed, about 30 seconds. Remove from the skillet and place in a small bowl.
- Use a paper towel to wipe out the skillet, then return to medium-high heat. Add the crouton-cheese mixture and heat until warmed through and evenly browned, about 2 minutes. Remove from the heat.
- Put a spoonful of dressing on each of 4 to 6 plates and spread in a circle with the back of the spoon. Arrange 4 to 6 pieces Little Gem on each plate. Drizzle with more dressing, then sprinkle on capers, charred onion and thinly shaved Parm all over those babies. Sprinkle your warm cheesy crumbs over the top to finish.
LITTLE GEMS SALAD WITH GARLICKY ALMOND DRESSING
This tart, garlicky dressing is made with toasted almonds and sherry vinegar for a simple but delicious green salad. Little Gem lettuce, a cross between romaine and butter lettuce, has become justly popular for a crunchy salad. Crisp and bright green with small crinkly leaves, it won't immediately wilt when dressed. If unavailable, look for similar small sturdy heads of lettuce or choose hearts of romaine.
Provided by David Tanis
Categories salads and dressings, vegetables, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Remove wilted exterior leaves from each head of lettuce. Cut stems from the lettuce heads, separate leaves and swish in a large basin of cold water, letting any sand or dirt sink to the bottom. Lift the leaves from the water and transfer to a colander. Shake away excess water. Wrap in kitchen towels to dry or use a salad spinner.
- Make the dressing: Put almonds, vinegar and garlic in a small bowl. Whisk in the olive oil. Season with salt and pepper.
- Put leaves in a wide salad bowl. Sprinkle with a pinch of salt. Dress lightly just before serving, using 2 or 3 tablespoons of dressing and coating leaves well. Taste and add more dressing as necessary. Store any remaining dressing in refrigerator for up to 3 days.
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