Caesar salad with parmesan crisps

  • Preparation Time15 mins
  • Cooking Time3 mins
  • Serves4
  • DifficultyEasy

For the parmesan crisps

85g grated Parmesan

For the dressing

120ml extra-virgin olive oil
4 anchovy fillets, rinsed and patted dry, optional
2 tbsp freshly squeezed lemon juice
2 cloves garlic
3 dashes hot sauce (recommended: Tabasco)
1 tsp Dijon mustard
3/4 tsp salt
1/2 tsp Worcestershire sauce
Freshly ground black pepper
2 hearts romaine lettuce, chopped
3 hard-boiled eggs, peeled and quartered
75g cherry tomatoes, halved
1).For the 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.

2) For the 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.

3) For the 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.

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