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Caesar Salad with Parmesan Crisps
This salad will wow any guest with its Parmigiano crisp and homemade Caesar dressing.
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Course
Salad
Servings
1
Ingredients
1x
2x
3x
Fresh Express Hearts of Romaine
4
Tablespoons
Parmigiano Reggiano
Dressing Ingredients:
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
Instructions
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.
Dressing Instructions:
In a blender add all ingredients, except for the oil.
When mixed, in a slow, steady stream, add the oil.
Keywords
Quick & Easy, Regional & Ethnic, Romaine, Salads, Vegetarian