CHARRED LITTLE GEMS CAESAR SALAD

Charred Little Gems Caesar Salad image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

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1 cup Greek yogurt
1/4 cup capers, plus more for sprinkling
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 small cloves garlic
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 cup croutons
1 1/2 cups shaved aged Parmesan, or as much as you like
2 tablespoons blended oil
6 heads Little Gem lettuce, quartered and ends trimmed
1/2 large red onion, sliced 1/4-inch thick
1 tablespoon red wine vinegar

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.