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CAESAR - Caesar Salad Spears
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| Caesar Salad Spears | |
| CONTRIBUTED BY GRACE PARISI SERVINGS: MAKES 5 DOZEN SPEARS •F&W •STAFF-FAVORITE Salads usually require forks, but Grace Parisi transforms a classic Caesar into a clever finger food. She tosses chopped endives with a lemony dressing, then spoons the mixture inside elegant endive spears, topping it with cheese and crunchy mini croutons. | |
| 1/4 cup | extra-virgin olive oil |
| 7 | Belgian endives |
| 1/2 teaspoon | finely grated lemon zest |
| 3 anchovy fillets, mashed | |
| Kosher salt | |
| 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 |
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.
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.
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.
FROM EASY PARTY SNACKS FOR 20
PUBLISHED DECEMBER 2009
Recipe uploaded with Shop'NCook for iPhone.
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