Caesar Salad with Parmesan Crisps (Paula Deen) |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Ingredients:
3/4 cup (3-ounces) grated parmesan |
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 |
2 hearts romaine lettuce, chopped |
3 hard-boiled eggs, peeled and quartered |
1 cup cherry tomatoes, halved |
Directions:
1. Parmesan Crisps:
2. 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.
3. Dressing:
4. 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.
5. Salad:
6. 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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