- Ingredients FOR THE SALAD: 4 heads of Lil' Gem lettuce or baby romaine, 4 "twinkies" recipe follows, caesar dressing recipe follows and parmesan hunk for grating.

- Ingredients FOR THE DRESSING: 1 egg yolk, 1 large or 2 small garlic cloves, 1 small shallot peeled, 2 ounce hunk of parmigianc reggiano, 2 teaspoons dijon mustard, 1 fresh lemon zested and juiced, 2 anchovies, 1 tablespoon anchovy oil, 2 tablesppons fresh chopped parsley, 1/4 cup water, 1/2 cup vegetable oil and 1-2 teaspoons olive oil.

- Ingredients FOR THE "TWINKIES": 1 small brioche loaf, 4 ounces unsalted butter, 3 ounves mascarpone cheese room temperature, 2 ounces cream cheese room temperature, 2 ounces parmesan cheese grated, 2 tablespoons half-and-half, 1 tablespoon minced shallot and 1 tablespoon minced garlic.

- Method:

• Trim the lettuce of any undesirable leaves, quarter and wash in cool water, pat dry with paper towels.

- Method FOR THE DRESSING:

• Puree egg yolk, garlic, shallot, parmesan, dijon, lemon juice, anchoby, anchoby oil and water until smooth and sillky.
• Slowly emulsify half of the vegetable oil and olive oil, stopping when you have added about half. Add parsley, puree until smooth, streaming in remaining oils until emulsified.
• Puor into a Pyrex measuring cup or shallow bowl and stir lemon zest. Refrigerate until ready to assemble salad.
• In a small saucepan, melt the butter and brush over all sides of the bread. Heat a nonstick sauté pan over mdium heat and gently brown the "twinkies" on all sides. Remove from pan and drain on paper towels to absorb the excess butter. Use the rounded handle of a wooden spoon to hollow out 2 holes in the bottom of each, about 1/2-inch deep.

- PREPARE FILLING:

• In a small bowl whisk together remaining ingredients until smooth. Place filling into a piping bag and fill each "twinkie" until stuffed.
• Put the filled twinkies on a baking sheet and put in the oven for about 3 minutes to warm the center. Remove from the oven and serve.

- TO SERVE: Spread a hefty serving od dressing on a platter or plate usgin pastry brush. Top with toasted "twinkie" and top with dressed little gem. Garnish with "parmsan fluff" using a microplane grate a snowy amount of parmesan over each portion.