Little Gem Caesar Salad
This Little Gem Caesar Salad is made with homemade caesar dressing, crisp lettuce, and crispy lemon breadcrumbs with tons of fresh dill. It’s truly a restaurant-worthy salad recipe, but it couldn’t be easier to make!
The homemade caesar dressing comes together in a mason jar with an immersion blender (my favorite method for making dressings!), and can be made in advance. Then all that’s left to do is toast up some breadcrumbs, rinse your lettuce, and the best caesar you’ve ever had is served!
Table of Contents
The Best Little Gem Caesar Salad
The first time I took my husband to NYC, we stopped at Roberta’s in Bushwick straight from the airport. It was freezing out and the ambiance inside was cozy and perfect–just what we needed.
We sat down, immediately ordered a couple of pizzas and a salad to share. Lo and behold, the salad that was served to us was piled high with tiny little lettuce leaves and absolutely smothered with crispy breadcrumbs and fresh dill. I was utterly blown away! Since that day, I have turned away from croutons and will forever be loyal to crispy breadcrumbs which coat every leaf of lettuce instead of falling off.
This perfect little gem caesar salad is inspired by that salad. It’s fresh, the dressing is bold and garlicky, and the fresh dill is truly life changing. This is now my go-to salad for any dinner party I’m ever hosting!
It’s perfect as a side dish, or you can top it with my pretzel crusted chicken for a truly incredible dinner. If you love a caesar salad, try my kale version!
What is Little Gem?
Little gem is a small lettuce head that’s a cross between romaine and butter lettuce. It has a milder flavor than romaine, but is crisp and buttery.
It has a touch of sweetness and is truly my favorite lettuce to use in salads. You can often find little gem lettuce at farmer’s markets or at Trader Joe’s.
How to Make Little Gem Caesar Salad
You could make the caesar dressing in a blender or food processor, but my favorite method is to use an immersion blender and a pint mason jar. It’s easy to blend and the dressing is already in its storage container!
Tools Needed
Ingredients and Substitutions
- Little gem lettuce. You can find little gem at some higher-end, well-stocked grocery stores or at Trader Joe’s. You could substitute regular romaine lettuce if you’re unable to find little gem lettuce.
- Breadcrumbs. I love using fresh breadcrumbs (see below instructions), but panko works great too. I don’t recommend classic breadcrumbs here as they’re too fine.
- Homemade caesar dressing. Instead of using mayo as the dressing base, we’re making it 100% from scratch. You’ll need egg yolks, garlic, dijon, Worcestershire, lemon, olive oil & neutral oil, parmesan, red wine vinegar, and freshly cracked pepper. Make sure you’re using pasteurized egg yolks.
- Fresh dill. This is optional, but if you love dill I encourage you to give it a try! It really adds a pop of fresh, zesty flavor.
- Parmesan. Spring for the wedge of parmesan and plan to grate it on top–it makes such a difference!
The Process
- Make the dressing. In a pint-sized wide mouth mason jar, combine the egg yolks, olive oil, neutral oil, garlic, dijon, Worcestershire, lemon juice and zest, parmesan, and red wine vinegar. Use an immersion blender to blend the ingredients until they’re very smooth and emulsified. If the dressing is very thick, stream in a little water and blend until the dressing is pourable. Season to taste with salt and refrigerate until ready to use. It’s best to make the dressing in advance so the flavors can meld.
- Clean the lettuce. Remove the lettuce leaves from the head, discarding any brown or wilted pieces. Rinse the lettuce in cold water and use a salad spinner to drain the water from the leaves. Set them out on a paper towel lined sheet and pat them dry.
- Make the toasty breadcrumbs. Melt the butter and oil in a medium skillet over medium heat. Once the butter is melted and foamy, add the breadcrumbs to the pan and toss well so that they’re coated in the butter and oil. Cook, stirring occasionally, until the breadcrumbs are golden brown and crispy–about 7-10 minutes. Stir in the lemon zest and sprinkle with salt and pepper.
- Assemble the salad. Toss the little gem lettuce with as much dressing as desired and transfer to a serving bowl. Top with crispy breadcrumbs, freshly grated parmesan, and fresh dill. Top with more cracked black pepper and serve right away.
How to Make Fresh Breadcrumbs
Fresh breadcrumbs make all the difference for the topping on this little gem caesar salad. They couldn’t be easier to make. They add the perfect bit of crunch for a nice textural change.
Whenever I have bread that’s getting ready to go stale or that’s been hanging around for a bit, I make a batch of breadcrumbs to keep in the freezer.
Tear some pieces of bread into chunks and throw them into a food processor and pulse it until you have small crumbs. It’s THAT easy. Store in a freezer-safe ziplock bag in the freezer for up to 6 months.
Storage Instructions
Little gem caesar salad is best enjoyed fresh! If you are prepping ahead for a dinner party, prepare everything and add the dressing and toasted breadcrumbs right before serving.
Store any leftover caesar dressing in an airtight container (like a pint mason jar!) in the fridge for up to 1 week. Store toasted breadcrumbs in an airtight container at room temperature for up to 3 days.
What to Serve with Little Gem Caesar Salad
You can serve this little gem caesar salad with absolutely everything! It’s so versatile and I love it for dinner parties. It’s great topped with crispy pretzel crusted chicken for a main dish!
Some of my favorite main dishes to serve with caesar salad:
- Lasagna Bolognese
- Grilled Chimichurri Shrimp
- Ricotta Meatballs
- Red Wine Braised Short Ribs
- Herb Roasted Beef Tenderloin
- Roast Chicken Piccata
- Chicken Parmesan Meatballs
- Tomato Risotto
Whatever you choose to serve it with, it’ll be a hit!
Everyone needs a special caesar salad recipe in their repertoire and this Little Gem Caesar Salad delivers! It’s bright and fresh and is always a hit. If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Salad Recipes to Try
Thai Steak Salad
Fattoush Salad
Asian Chicken Chopped Salad
Loaded Wedge Salad
This post contains affiliate links from which I receive a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Affiliate links allow me to keep providing great recipes for free and I never recommend products that I don’t love and personally own.
Little Gem Caesar Salad
Ingredients
Caesar Salad
- 4 heads little gem lettuce
- 2 egg yolks
- 2 medium garlic cloves, chopped
- 2 teaspoons dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest
- 2 teaspoon red wine vinegar
- 1/3 cup freshly grated parmesan cheese
- 1/2 cup neutral oil, like canola
- 1/4 cup olive oil
- 1 teaspoon freshly ground black pepper
- kosher salt
- 4-5 sprigs fresh dill, leaves removed
Crispy Breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup fresh or panko breadcrumbs*
- 2 teaspoons lemon zest
- kosher salt & freshly cracked black pepper
Instructions
- Make the dressing. In a pint-sized wide mouth mason jar, combine the egg yolks, olive oil, neutral oil, garlic, dijon, Worcestershire, lemon juice and zest, parmesan, and red wine vinegar. Use an immersion blender to blend the ingredients until they’re very smooth and emulsified. If the dressing is very thick, stream in a little water and blend until the dressing is pourable. Season to taste with salt and refrigerate until ready to use. It's best to make the dressing in advance so the flavors can meld.
- Clean the lettuce. Remove the lettuce leaves from the head, discarding any brown or wilted pieces. Rinse the lettuce in cold water and use a salad spinner to drain the water from the leaves. Set them out on a paper towel lined sheet and pat them dry.
- Make the toasty breadcrumbs. Melt the butter and oil in a medium skillet over medium heat. Once the butter is melted and foamy, add the breadcrumbs to the pan and toss well so that they're coated in the butter and oil. Cook, stirring occasionally, until the breadcrumbs are golden brown and crispy–about 7-10 minutes. Stir in the lemon zest and sprinkle with salt and pepper.
- Assemble the salad. Toss the little gem lettuce with as much dressing as desired and transfer to a serving bowl. Top with crispy breadcrumbs, freshly grated parmesan, and fresh dill. Top with more cracked black pepper and serve right away.
Rate & Review This Recipe
Made this tonight and followed the recipe exactly…sooo good!