Caesar salad with parmesan crisps

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Ingredients

  • For the parmesan crisps:

  • 85g grated Parmesan

  • For the dressing:

  • 120ml extra-virgin olive oil
  • 4 anchovy fillets, rinsed and patted dry, optional
  • 2 tbsp freshly squeezed lemon juice
  • 2 cloves garlic
  • 3 dashes hot sauce (recommended: Tabasco)
  • 1 tsp Dijon mustard
  • 3/4 tsp salt
  • 1/2 tsp Worcestershire sauce
  • Freshly ground black pepper
  • Salad:
  • 2 hearts cos lettuce, chopped
  • 3 hard-boiled eggs, peeled and quartered
  • 75g cherry tomatoes, halved

Use imperial measurements

Method

How to make Caesar salad with parmesan crisps

1).For the 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.

2) For the 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.

3) For the 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.

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