Finger Caesar Salads
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon worcestershire sauce
- 2 tablespoons mayonnaise
- 3 tablespoons olive oil
- 1/2 teaspoon dijon mustard
- 2 teaspoons fresh lemon juice
- parmesan shavings
- 1 small garlic clove, minced
- 1 oil-packed anchovy fillet, finely chopped
- 6 cherry tomatoes, halved
- Carbohydrate 1009 g(336%)
- Cholesterol 22 mg(7%)
- Fat 112 g(172%)
- Fiber 48 g(193%)
- Protein 218 g(437%)
- Saturated Fat 22 g(110%)
- Sodium 12053 mg(502%)
- Calories 5888
Preparation Using back of spoon, mash anchovy to puree in small bowl. Whisk in grated Parmesan cheese, mayonnaise, fresh lemon juice, Dijon mustard, minced garlic, and Worcestershire sauce. Gradually whisk in 1/4 cup olive oil. (Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.) Heat 3 tablespoons oil in medium nonstick skillet over medium-low heat. Add flattened garlic and sauté until golden, about 4 minutes; discard garlic. Add sourdough bread cubes and sauté until golden brown and crisp, about 9 minutes. Transfer bread cubes to paper towels and drain. (Can be made 1 day ahead. Cool completely, then store airtight at room temperature.) Arrange 4 large romaine lettuce leaves on each of 2 plates. Top each with 4 smaller leaves. Top lettuce with tomatoes. (Can be made 3 hours ahead. Cover with plastic wrap and refrigerate.) Drizzle salads with dressing. Top with croutons and Parmesan shavings. Season generously with pepper and serve.
Preparation Using back of spoon, mash anchovy to puree in small bowl. Whisk in grated Parmesan cheese, mayonnaise, fresh lemon juice, Dijon mustard, minced garlic, and Worcestershire sauce. Gradually whisk in 1/4 cup olive oil. (Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.) Heat 3 tablespoons oil in medium nonstick skillet over medium-low heat. Add flattened garlic and sauté until golden, about 4 minutes; discard garlic. Add sourdough bread cubes and sauté until golden brown and crisp, about 9 minutes. Transfer bread cubes to paper towels and drain. (Can be made 1 day ahead. Cool completely, then store airtight at room temperature.) Arrange 4 large romaine lettuce leaves on each of 2 plates. Top each with 4 smaller leaves. Top lettuce with tomatoes. (Can be made 3 hours ahead. Cover with plastic wrap and refrigerate.) Drizzle salads with dressing. Top with croutons and Parmesan shavings. Season generously with pepper and serve.
