Best caesar salad with crispy parmesan
Indulge in the ultimate Caesar salad with savory parmesan crisps for a delightful burst of flavor and texture. Perfect for a delicious and satisfying meal.
Ingredients:
- ⅓ cup sliced red onion
- ¾ cup grated Parmesan cheese, divided
- ¼ cup extra-virgin olive oil
- 1 large egg yolk (see Tip)
- 2 tablespoons lemon juice
- 1 clove garlic, peeled
- 1 ½ teaspoons anchovy paste or 2 anchovy fillets, minced
- ½ teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 5 cups chopped romaine lettuce
- 5 cups baby spinach
- 4 cups chopped kale
Instructions:
- Preheat the oven to 180 °C. Prepare a large baking sheet with a silicone baking mat or parchment paper.Place diced onion in a small bowl and cover it with ice water. Keep it aside.Sprinkle 1/2 cup of Parmesan cheese in a 9-by-7-inch oval shape on the baking sheet. Bake it until it turns lightly brown and crispy, for about 10 to 14 minutes. Allow it to cool on a wire rack.Meanwhile, mix olive oil, egg yolk, lemon juice, minced garlic, anchovy, mustard, salt, and pepper in a food processor (if possible, a mini food processor). Blend until smooth. Add the remaining 1/4 cup of Parmesan cheese and pulse until combined.Mix together romaine lettuce, spinach, kale, and the prepared dressing in a large bowl. Gently toss to coat. Transfer the salad onto a serving platter. Drain the onion and gently pat it dry with paper towels. Break the Parmesan crisp into large pieces and sprinkle them over the salad along with the onion.
Summary:
- Calories: 1085 kcal
- Fat: 89 g
- Protein: 51 g
- Carbs: 24 g
- Potassium: 1349 mg
- Magnesium: 156 mg