Caesar Salad with Parmesan Crisps

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  • Level: Easy
  • Total: 18 min
  • Prep: 15 min
  • Cook: 3 min
  • Yield: 4 to 6 servings
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Parmesan Crisps:

3/4 cup (3-ounces) grated Parmesan


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


2 hearts romaine lettuce, chopped

3 hard-boiled eggs, peeled and quartered

1 cup cherry tomatoes, halved


  1. Parmesan Crisps:
  2. 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.
  3. Dressing:
  4. 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.
  5. Salad:
  6. 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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