Caesar Salad Spears

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Serving Size: 20
Prep Time:
Total Time:

Ingredients

  • 2 cup 1/4-inch-diced white bread
  • 0.25 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  • 2 Tbsp fresh lemon juice
  • 0.5 tsp finely grated lemon zest
  • 0.25 cup mayonnaise
  • 1 small clove garlic, smashed
  • 3 anchovy filet, mashed
  • freshly ground pepper
  • kosher salt
  • 0.25 cup extra virgin olive oil
  • 7 Belgian endives

Directions

1. Preheat the oven to 350°. In a medium bowl, toss the bread with 2 tablespoons of the olive oil and season with salt and pepper. Spread the bread on a baking sheet and toast for about 10 minutes, stirring once, until golden and crisp.

2. Meanwhile, in the same bowl, using a spoon, mash the anchovies to a paste with the garlic and a pinch of salt. Whisk in the mayonnaise, lemon zest and lemon juice, then whisk in the remaining 2 tablespoons of olive oil and season with salt and pepper. Stir in the 1/4 cup of grated cheese.

3. Trim the endives and remove the 60 largest leaves from 6 of the heads. Stack the leaves and trim them to about 4 inches. Thinly slice the remaining endive, along with the trimmings of the 6 other heads (you should have about 3 cups), and toss with the dressing. Spoon the salad onto each spear and garnish with the croutons and grated cheese. Serve immediately.