Caesar Salad with Creamy Roasted Garlic Dressing and Parmesan Crisp
- 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
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 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.
Recipe courtesy of Sandra Lee
Recipe courtesy of Alex Guarnaschelli