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Roasted Caesar Salad (Recipe)

INGREDIENTS

For the Dressing
  • 2 Cloves Garlic
  • 5 Anchovy Fillets
  • 2 tsp Dijon Mustard
  • 1 Egg Yolk
  • 2 Touches Worcestershire Sauce
  • ⅓ Cup Olive Oil
  • 3 Tablespoons Parmesan Cheese
  • Pepper to taste
  • 2 Tbsp Water
  • 1 Squirt Lemon
Parmesan Chips
  • 5 Tbsp Parmesan Cheese

INSTRUCTIONS

  1. In a Mortar add Garlic and Anchovies, grind until it forms a paste.
  2. Add the anchovy-garlic paste to a bowl and add Egg Yolk, Mustard, Worcestershire Sauce, Parmesan Cheese, Olive Oil and mix constantly until thick.
  3. Finally add Water, Lemon and Pepper, mix and set aside.
  4. For the chips, add a small amount of Parmesan Cheese in a Non-Stick Skillet and cook over medium heat until completely melted, let cool and carefully remove from the pan.
  5. Cut the Lettuces in half, add Olive Oil and cook in a Cast Iron Skillet over medium high heat for 2-3 minutes.
  6. Serve the roasted lettuce, top with the dressing, toasted bread and Parmesan chips.