Shredded Caesar Salad on Toasts


Spiced Nuts A120914 Food & Wine Bronson Van Wyck Dec 2012

I saw this recipe in a magazine and thought it was a great twist on Caesar salad and makes a terrific presentation.

Serves 8
1 medium oval country loafor baguette, sliced 1/2 inch thick
3/4 cup extra-virgin olive oil, plus more for brushing
2 garlic cloves—1 minced and 1 halved
1/4 cup fresh lemon juice
1-1/2 teaspoons anchovy paste or 2 anchovies mashed
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon capers—rinsed, drained and minced
Kosher salt
Freshly ground pepper
3 romaine hearts (1-1/2 pounds), finely chopped
1/2 cup shaved Parmesan cheese, plus more for garnish

Preheat the broiler. Brush both sides of the bread slices with olive oil and arrange on a rimmed baking sheet. Broil the slices 6 inches from the heat for about 3 minutes, turning once, until crisp and golden on the outside but still slightly soft in the center. Rub one side of each slice with the halved garlic.
In a medium bowl, whisk the minced garlic with the lemon juice, anchovy paste, mustard, Worcestershire sauce and capers. Gradually whisk in the 3/4 cup of olive oil and season the dressing with salt and pepper.

In a large bowl, toss the romaine with the Parmesan and the dressing. Season with salt and pepper. Mound the salad on the toasts, garnished with shaved cheese.

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