Caesar salad spears
Delight your palate with these exquisite Caesar salad spears, a perfect combination of crisp lettuce, tangy dressing, and savory toppings.
Ingredients:
- 1/4 cup extra-virgin olive oil
- 7 Belgian endives
- 1/2 teaspoon finely grated lemon zest
- 3 anchovy fillets, mashed
- Kosher salt and freshly ground pepper
- 2 tablespoons fresh lemon juice
- 2 cups 1/4-inch-diced white bread
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
- 1/4 cup mayonnaise
- 1 small garlic clove, smashed
Instructions:
- Preheat the oven to 350°. Mix the bread in a medium-sized bowl with 2 tablespoons of olive oil and add salt and pepper for seasoning. Lay the bread out evenly on a baking sheet and bake for approximately 10 minutes until it turns a golden color and becomes crispy, remember to stir it once during baking.
- While the bread is toasting, use the same bowl to crush the anchovies into a paste using a spoon. Combine it with the garlic and a pinch of salt. Add in the mayonnaise, lemon zest, lemon juice, and the remaining 2 tablespoons of olive oil. Season the mixture with salt and pepper and then mix in the 1/4 cup of grated cheese.
- Prepare the endives by cutting off the ends and taking 60 of the largest leaves from 6 of the endives. Stack the leaves and trim them to around 4 inches. Thinly slice the remaining endive and the trimmings from the other 6 endives (should be around 3 cups). Toss these slices with the prepared dressing. Place the salad on each endive spear and top it with croutons and grated cheese. Serve promptly.
Summary:
- Calories: 1345 kcal
- Fat: 113 g
- Protein: 29 g
- Carbs: 58 g
- Potassium: 1063 mg
- Magnesium: 100 mg