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Little Gem Caesar Salad

We like this vegetarian version of the classic recipe because it uses capers instead of anchovy. We’ve also substituted mayonnaise for the traditional raw egg.


1 clove of garlic

2 tablespoon capers

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 tablespoon freshly squeezed lemon juice

1 teaspoon Worcestershire sauce

½ teaspoon Dijon mustard

1 tablespoon organic mayonnaise

1/3 cup extra-virgin olive oil

4-6 little gem lettuce heads depending on size, leaves separated

½ cup freshly grated Parmigiano Reggiano

1 cup croutons, homemade is best, but good quality store bought is fine too


  1. In a medium mixing bowl, add in all ingredients except for olive oil and blend together using an immersion hand blender.
  2. Slowly drizzle in olive oil and blend until emulsified.
  3. Add whole lettuce leaves, cheese and croutons to the bowl, and toss well.
    (If the leaves are too large, you can cut them in half.)