Radicchio and Endive Caesar with Ciabatta Crisps |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This colorful salad is a modern, egg-free take on the classic. Ingredients:
2 tablespoons fresh lemon juice |
2 teaspoons anchovy paste |
2 teaspoons dijon mustard |
1/2 teaspoon worcestershire sauce |
1 garlic clove, pressed |
1/2 cup plus 2 tablespoons olive oil |
3/4 cup freshly grated parmesan cheese, divided |
12 1/3-inch-thick slices ciabatta |
1 large head of radicchio, leaves torn into pieces |
5 heads of belgian endive, leaves separated |
4 ounces parmesan cheese shavings |
Directions:
1. Position rack in top third of oven and preheat to 450°F. Whisk lemon juice, anchovy paste, Dijon mustard, Worcestershire sauce, and pressed garlic in large bowl to blend. Whisk in 1/2 cup olive oil, then 1/4 cup grated Parmesan cheese. Season dressing to taste with salt and pepper.
2. Place ciabatta on baking sheet; brush with 2 tablespoons oil, then sprinkle with pepper and remaining 1/2 cup grated cheese. Bake until crisp, about 15 minutes. Toss radicchio and endive with dressing in large bowl. Divide among plates. Top with cheese shavings. Serve with ciabatta crisps.
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