Caesar Salad with Parmesan Crisps


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Caesar Salad with Parmesan Crisps Caesar Salad with Parmesan Crisps Recipe Courtesy of


Servings: 4 to 6
Prep Time: 15 min
Cook Time: 3 min
Difficulty: Easy

Ingredients Add to grocery list

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.

Show: Paula's Best Dishes Episode: Taste of the Town
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Publication: Deen Family Cookbook

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