Caesar Salad with Parmesan Crisps

By ldelmas

Servings: 4 to 6
Prep Time: 15 min
Cook Time: 3 min
Difficulty: Easy

Ingredients

• Parmesan Crisps:
• 3/4 cup (3-ounces) grated Parmesan
• Dressing:
• 1/2 cup extra-virgin olive oil
• 4 anchovy fillets, rinsed and patted dry, optional
• 2 tablespoons freshly squeezed lemon juice
• 2 cloves garlic
• 3 dashes hot sauce (recommended: Tabasco)
• 1 teaspoon Dijon mustard
• 3/4 teaspoon salt
• 1/2 teaspoon Worcestershire sauce
• Freshly ground black pepper
• Salad:
• 2 hearts romaine lettuce, chopped
• 3 hard-boiled eggs, peeled and quartered
• 1 cup cherry tomatoes, halved

Preparation

Step 1

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.

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.

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.