Caesar Salad with Parmesan Crisps
Ingredients
- Ingredients
- 120 grams freshly grated Parmesan
- 2 slices Toast
- 60 milliliters olive oil
- 1 Romaine lettuce
- 1 garlic clove
- 1 egg yolk
- 1 Tbsp Dijon Mustard
- 1 Anchovy fillet
- 4 Tbsps white balsamic vinegar
- salt
- lemon juice
- Anchovy fillet (for garnish)
Preparation steps
Preheat the oven to 180°C (approximately 350°F). On a baking sheet lined with parchment paper, sprinkle the freshly grated Parmesan cheese into small piles of about 3-4 cm (approximately 1 inch) diameter. Bake for about 5 minutes or until the cheese is melted. Remove from the oven and allow to cool briefly, then drape over a rolling pin (or other curved surface) and let cool completely.
Trim crusts from bread and cut into small cubes. Spread on a baking sheet and drizzle with a little olive oil. Bake for about 5 minutes or until crisp and golden brown. Remove from the baking sheet and allow to cool.
For the salad, rinse the romaine hearts, drain and chop. Peel the garlic and combine in a large bowl with the egg yolk, Dijon mustard, anchovies, 2-3 tablespoons of water and the white balsamic vinegar. Whisk to combine. Season with salt and lemon juice. Toss the salad with the dressing and top with Parmesan cheese crisps. Garnish with anchovies and croutons and serve immediately.
