Caesar Salad with Parmesan Crisps
By Paula Deen
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Difficulty: Easy
Prep time: 15 minutes
Cook time: 3 minutes
Servings: 4 to 6 servings
Ingredients
- 3/4 cup (3 oz) Parmesan cheese
- 1/2 cup extra virgin olive oil
- 4 rinsed and patted dry, (optional) anchovy fillets
- 2 tablespoons fresh lemon juice
- 2 cloves garlic
- 3 dashes hot sauce
- 1 teaspoon dijon mustard
- 3/4 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- 2 hearts chopped romaine lettuce
- 3 hard-boiled peeled and quartered eggs
- 1 cup halved cherry tomatoes
- freshly ground black pepper
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.
