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4 tablespoons shredded Parmesan, plus 1/4 cup
3/4 cup Caesar dressing 4 cloves roasted garlic 1/4 cup mayonnaise 1 (10-ounce) bag chopped romaine hearts 1 cup seasoned croutons Special equipment: 3-inch ring mold or clean tuna can with top and bottom removed Preheat broiler. To make Parmesan crisp: place 3-inch ring mold on baking sheet. Sprinkle 1 tablespoon of shredded parmesan into mold. Repeat 3 more times so there are 4 separate parmesan disks. Lay out crisps on a foil covered pan. Place under broiler for 3 to 4 minutes watching carefully until Parmesan turns golden brown. Remove from broiler and let cool. In a blender combine Caesar dressing, roasted garlic cloves and mayonnaise. Blend on medium speed until creamy. In a large bowl, add romaine, 1/4 cup Parmesan and croutons. Toss with salad dressing. Carefully peel Parmesan crisps from foil. Serve on chilled plates with Parmesan crisps upright in salad.
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