Mini Gem Caesar with Anchovy Butter Croutons
Aeroveg Mini Gem halves dressed in classic Caesar sauce with anchovy-butter toasted sourdough croutons and shaved Parmesan. A Caesar worth making.
The Caesar deserves better than chopped iceberg. Aeroveg Mini Gem — crisp, compact, and full of sweet crunch — is the ideal vessel. Halved and left whole, each leaf cups the dressing and croutons like it was designed for the job. The anchovy butter croutons are the move that separates this from every Caesar you’ve had before.
Method
- Make the dressing. Mash anchovy fillets and garlic into a paste with a fork. Whisk in Dijon, lemon juice, Worcestershire sauce, and mayonnaise. Stir in Parmesan, then slowly whisk in olive oil. Season and refrigerate.
- Make anchovy butter croutons. Melt butter in a wide pan over medium heat. Add anchovy fillets and stir until dissolved into the butter. Add garlic and cook 30 seconds. Toss in sourdough chunks, coating well. Toast in the pan for 5–6 minutes, turning, until golden and crispy on all sides. Season lightly.
- Arrange the lettuce. Place Mini Gem halves cut-side up on a serving platter or individual plates. Leave them whole — they become the bowl for the dressing.
- Dress generously. Spoon Caesar dressing into and over each halved Mini Gem head, letting it pool between the leaves.
- Top and serve. Scatter anchovy butter croutons across the top. Add shaved Parmesan and a generous crack of black pepper. Serve immediately.
Aeroveg tip: Keep Mini Gem halved rather than separated into individual leaves. The structured head holds dressing in every fold, meaning every bite is equally dressed — no dry outer leaves, no drowning inner ones.