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Whole Leaf Caesar Salad with Cheddar Fricco Crackers

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INGREDIENTS

  • 1 egg yolk
  • 1 Tbsp. Dijon mustard
  • 3 canned, drained anchovy filets
  • 2 cloves garlic, peeled
  • 2 Tbsp. balsamic vinegar
  • 1-1/2 tsp. fresh lemon juice
  • 1/4 tsp. Worcestershire sauce
 

DIRECTIONS

  • 1

    Place the egg yolk, mustard, anchovies, garlic, vinegar, lemon juice and Worcestershire sauce in a blender. Blend until pureed. With the motor running, add the olive oil in a slow, steady stream until it is fully incorporated. If the dressing stops moving in the blender, stop the machine, add the warm water and continue blending until all the oil is added. Add 1/2 cup Parmesan cheese; blend on low speed to incorporate (dressing will be very thick). (Makes about 1-1/2 cups)

  • 2

    For the Fricco, place the quartered Cheddar cheese slices 2 inches apart on baking parchment or a nonstick cookie sheet. Bake in a preheated 350°F oven 4 to 5 minutes, or until golden brown and bubbly. Remove from the oven and let rest briefly on the baking sheet until firm. Transfer with a spatula to a cooling rack; cool completely. (They will become crisp as they cool.)

  • 3

    Trim ends from romaine; separate leaves and transfer to a very large bowl. Add 3/4 cup of the dressing and toss well. (Remaining dressing may be refrigerated up to 3 days.) Arrange the leaves in a serving bowl with their tips up, and sprinkle with remaining 1 tablespoon Parmesan cheese. Garnish with the Cheddar Fricco Crackers and serve.

Whole Leaf Caesar Salad with Cheddar Fricco Crackers

SUMMARY

  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Yield: Serves: 4

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 841

Total Fat 77.4g

Saturated Fat 19.5g

Trans Fat 47.3g

Polyunsaturated Fat 7.3g

Cholesterol 136g

Sodium 2135g

Carbohydrates 8g

Protein 30g

Dietary Fiber 1g

Vitamin A 247g

Vitamin C 22g

Calcium 599g

Iron 4g