Caesar Salad with Parmesan Crisps
This salad will wow any guest with its Parmigiano crisp and homemade Caesar dressing.
- 1 cup blended oil
- 1 Tablespoon Dijon mustard
- 1 garlic clove
- 1 anchovy filet
- 1/2 cup Parmigiano Reggiano
- 1 egg yolk
- 1/2 tsp Worcestershire
- 1 Tablespoon fresh lemon juice
- Salt & pepper to taste
Preheat oven to 400 degrees.
On a baking sheet lined with parchment paper, pour 2 Tablespoons of Parmigiano Reggiano. If smaller crisp is preferred, pour 1 tablespoon.
Bake for 3-5 minutes or until golden brown. Cool before placing on salad.
For the salad, place lettuce in a large bowl and drizzle with desired amount of dressing.
Sprinkle Parmigiano Reggiano on top and toss well.
Top with parmesan crisp and a good amount of fresh-cracked black pepper.
In a blender add all ingredients, except for the oil.
When mixed, in a slow, steady stream, add the oil.