This spin on a classic caesar salad will have your guests asking for seconds. Happy Eating!
0 per serving
- Ingredients below...
6 Anchovy Fillets, from a tin and packed in oil 2 cloves of Garlic, medium tsp Salt 2 Egg Yolks*, large 2 Tbsp Lemon Juice tsp Dijon Mustard 2 Tbsp Olive Oil C Canola or Vegetable Oil C finely grated Parmesan Cheese Pinch freshly ground Black Pepper Add the anchovy fillets, garlic and salt to your Kenmore food processor and process until a fine paste forms. You may need to scrape down the sides periodically. . Add the egg yolks, lemon juice and Dijon mustard and process until they are incorporated. . Start adding the olive oil, a few drops at a time, while the processor is running. You are building an emulsion and if you add the oil any faster at first, it will likely break and you'll be left with a weird oily mess. . Once the olive oil has been added, start drizzling in the canola oil in a very slow stream. Keep an eye on how the food processor is doing. The flow of oil should be slow enough that the food processor incorporates it into the dressing right away. If there's any build up then you're pouring too fast. . Once all the oil has been worked into the dressing, add the Parmesan cheese and black pepper and process again. . Taste the dressing and adjust the salt, pepper and lemon juice, if necessary. . Put the dressing in a jar or container and put in the refrigerator until ready to use.
2 cups parmesano reggiano- freshly grated (not too fine) Place a silpat mat on a baking sheet. Place 6 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and 4 1/2 to 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly. Working quickly, use a thin spatula to transfer the Parmesan Frico to a small bowl that is placed upside down. Gently press the parmesan around the bowl to shape it. Let cool until firm, about 5 minutes. Continue with the remaining Parmesan cheese.
Assembly of salad:
1 lb. jumbo lump crab meat, shells picked out Romaine Lettuce (1 heart/person for full salad, per person for appetizer or side salad) Caesar Dressing (above) Parmesan frico bowls 1 pint cherry tomatoes, halved Shaved Parmesan Cheese for garnish Wash and dry the romaine lettuce and then tear the leaves into large pieces. Add the crab and a little dressing to the bowl and toss the salad with the dressing. Use more dressing if necessary. Place one large handful into the parmesan bowl. Garnish with shaved Parmesan cheese and cherry tomatoes.