Caesar Salad with Parmesan Crisps

Total Time:
18 min
Prep:
15 min
Cook:
3 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Parmesan Crisps:
  • 3/4 cup (3-ounces) grated Parmesan
  • Dressing:
  • 1/2 cup extra-virgin olive oil
  • 4 anchovy fillets, rinsed and patted dry, optional
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic
  • 3 dashes hot sauce (recommended: Tabasco)
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • Freshly ground black pepper
  • Salad:
  • 2 hearts romaine lettuce, chopped
  • 3 hard-boiled eggs, peeled and quartered
  • 1 cup cherry tomatoes, halved
Directions
Parmesan Crisps:

Heat a nonstick skillet over medium-high heat and sprinkle the cheese, by the tablespoon, into the skillet. Cook until lacy and slightly set; about 1 minute. Flip and cook until crisp, about 2 minutes more. Transfer to a wire rack to cool.

Dressing:

Combine the olive oil, anchovies, lemon juice, garlic, hot sauce, mustard, salt, Worcestershire sauce, and pepper, to taste, in blender or food processor. Blend until smooth.

Salad:

Put the lettuce, eggs, and tomatoes into a large serving bowl and crumble in the Parmesan crisps. Pour enough dressing on the salad to coat well, toss, and serve.


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