It’s the crunchy crumbs that take this to a new level and they keep really well so try making double or even triple the recipe and keeping the rest in a sealed container for up to a week to sprinkle on top of your pasta, salads or even sprinkled over your morning bacon and eggs!
20mins 
Serves 4 Rate this recipe
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4 baby gem, quartered then cut in wedges on the diagonal
handful pecorino, coarsely grated
Sea salt & freshly ground black pepper
For the caesar dressing:
2 tbsp mayonnaise
3 tbsp greek or natural yoghurt
3 anchovies, finely chopped
1 tsp dijon mustard
1-2 dashes of worcestershire sauce
Squeeze of lemon juice
small handful parmesan, finely grated
For the spiced breadcrumbs:
2 tbsp olive oil
1/4 stick unsalted butter
1 clove garlic, grated
¼ tsp hot smoked paprika
Finely grated zest of a lemon
large handful fresh white breadcrumbs
2 tbsp chopped flat leaf parsley
4 baby gem, quartered then cut in wedges on the diagonal
40g pecorino, coarsely grated
Sea salt & freshly ground black pepper
For the caesar dressing:
2 tbsp mayonnaise
3 tbsp greek or natural yoghurt
3 anchovies, finely chopped
1 tsp dijon mustard
1-2 dashes of worcestershire sauce
Squeeze of lemon juice
15g parmesan, finely grated
For the spiced breadcrumbs:
2 tbsp olive oil
20g unsalted butter
1 clove garlic, grated
¼ tsp hot smoked paprika
Finely grated zest of a lemon
60g fresh white breadcrumbs
2 tbsp chopped flat leaf parsley
Large serving bowl
