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Caesar Salad with Parmesan Crisps Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
4 to 6 Servings
$ /Serving

Caesar Salad with Parmesan Crisps Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 to 6 Servings
$ /Serving

Ingredients

  • 3/4 3-ounces cup 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
  • 2 hearts romaine lettuce, chopped
  • 3 hard-boiled eggs, peeled and quartered
  • 1 cup cherry tomatoes, halved
  • freshly ground black pepper

Preparation

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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