Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- Dressing:
- 1/2 teaspoon Worcestershire sauce
- Freshly ground black pepper
- 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
- Ingredients
- Parmesan Crisps:
- 3/4 cup (3-ounces) grated Parmesan
- Salad Ingredients
- Romaine lettuce
- Cherry Tomatoes
Details
Preparation
Step 1
Directions
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.
Review this recipe