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Caesar Salad with Parmesan Crisps

By Paula Deen
  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Servings: 15

Ingredients

  • 3/4 cup (3 oz) Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 4 rinsed and patted dry, (optional) anchovy fillets
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic
  • 3 dashes hot sauce
  • 1 teaspoon dijon mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • 2 hearts chopped romaine lettuce
  • 3 hard-boiled peeled and quartered eggs
  • 1 cup halved cherry tomatoes
  • freshly ground black pepper

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.