Caesar Salad With Parmesan Crisps Recipes

CAESAR SALAD WITH CREAMY ROASTED GARLIC DRESSING AND PARMESAN CRISP

Steps:

• Preheat broiler. To make Parmesan crisp: place 3-inch ring mold on baking sheet. Sprinkle 1 tablespoon of shredded parmesan into mold. Repeat 3 more times so there are 4 separate parmesan disks. Lay out crisps on a foil covered pan. Place under broiler for 3 to 4 minutes watching carefully until Parmesan turns golden brown. Remove from broiler and let cool.
• In a blender combine Caesar dressing, roasted garlic cloves and mayonnaise. Blend on medium speed until creamy.
• In a large bowl, add romaine, 1/4 cup Parmesan and croutons. Toss with salad dressing.
• Carefully peel Parmesan crisps from foil.
• Serve on chilled plates with Parmesan crisps upright in salad.

TOMATO CAESAR SALAD WITH BACON-PARMESAN CRISPS

Steps:

• Preheat the oven to 375 degrees F. Cook the bacon in a skillet over medium heat, turning, until very crisp. Drain on paper towels until cool, then finely chop.
• Stir the bacon, 1/2 cup parmigiano-reggiano and the flour in a small bowl. Line a baking sheet with a silicone mat or parchment paper. Divide the bacon-cheese mixture into 4 mounds on the baking sheet and flatten each one into about a 3 1/2-inch round. Bake until golden brown and the cheese melts, about 7 minutes. Let cool on the baking sheet 5 minutes, then carefully transfer to a rack using a thin spatula and let cool completely.
• Make the dressing: Whisk the anchovies, garlic, lemon juice, olive oil, Worcestershire sauce and the remaining 3 tablespoons cheese in a small bowl.
• Arrange the tomatoes on a platter, sprinkling each layer with salt, pepper and some of the dressing. Scatter the watercress on top and drizzle with olive oil. Break the bacon-parmesan crisps into bite-size pieces and add to the salad.

CAESAR SALAD WITH PARMESAN CRISPS

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.

CAESAR SALAD WITH PARMESAN CRISPS

Steps:

• 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.