Radicchio and Endive Caesar with Ciabatta Crisps
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/2 teaspoon worcestershire sauce
- 2 tablespoons fresh lemon juice
- 2 teaspoons dijon mustard
- 2 teaspoons anchovy paste
- 1 garlic clove, pressed
- 1/2 cup plus 2 tablespoons olive oil
- 3/4 cup freshly grated parmesan cheese, divided
- Carbohydrate 24 g(8%)
- Cholesterol 24 mg(8%)
- Fat 33 g(50%)
- Fiber 3 g(11%)
- Protein 16 g(33%)
- Saturated Fat 9 g(45%)
- Sodium 768 mg(32%)
- Calories 451
Preparation 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. 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.
Preparation 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. 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.
