- 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.