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Cristina Cooks – Parmesan Salad Bowls With Light Caesar Salad


























Parmesan Salad Bowls


Ingredients/Supplies

  • 1⅓ cups Parmesan cheese, coarsely grated
  • Paper towels
  • 1 Silpat mat
  • Half-sheet pan


Directions

  • To make Parmesan salad bowls: Preheat oven to 325° F.

  • Put a Silpat mat on a half-sheet pan. Spread out ⅓ cup cheese onto Silpat into 6 inch circles. Put in oven and allow to brown in the oven for about 10 minutes. Remove cheese from pan with a spatula and lay on a flipped-over medium-size (5 ½ inches) clean bowl. Gently place a paper towel over the cooked Parmesan and lightly press on to flipped bowl. This protects your hands while soaking excess oil.

  • Let Parmesan bowls cool about 5 minutes before removing from flipped bowl. Divide prepared salad among the Parmesan bowls and serve.

Yield: 4 bowls
Prep time: 5 minutes
Inactive prep time: 5 minutes
Cook time: 10 minutes



Light Caesar Salad with Croutons and Dressing


Garlic-infused Croutons Ingredients

  • 1 garlic clove, peeled and smashed
  • 3 tbsps. extra-virgin olive oil
  • 3 cups ½–inch bread cubes from 1 baguette or sourdough loaf


Light Caesar Salad With Dressing
 

Ingredients

  • 2 heads romaine lettuce
  • 1 tbsp plus 2 tsps fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • ¼ tsp kosher salt
  • 1 small to medium garlic clove, minced or pressed through a garlic press
  • 4 anchovy fillets, chopped into a paste
  • ¼ cup extra-virgin olive oil
  • 2 tbsps canola oil
  • ½ cup plus 2 tbsps. freshly grated parmesan cheese
  • 1 small can anchovies for garnish

Directions

  • Remove large outer leaves from heads of lettuce and discard.

  • Wash the rest of the leaves, dry them well, and tear them into 1½ inch pieces (about 9 or 10 cups)


Dressing

  • Medium glass bowl – combine lemon juice, mustard, Worcestershire sauce, salt, garlic, and anchovy paste – whisk until smooth. Combine olive oil and canola oil, whisk together for a few seconds. Whisking constantly, add the oil in a slow, steady stream to the anchovy mixture.

To Assemble the Salad

  • Place the lettuce in the bowl. Add 4 tbsps. of dressing, toss, distributing evenly. Add ½ cup freshly grated parmesan cheese and toss again. Add croutons and anchovies and toss. Sprinkle on 2 tbsps. of parmesan cheese and a handful of extra croutons. The croutons can be stored in an airtight container for 1 week. You can also use them to make bread crumbs.


THIS DRESSING IS LIGHTER THAN OTHER CAESAR DRESSINGS BECAUSE THERE ARE ONLY 4 TABLESPOONS OF DRESSING IN THE SALAD, WITH NO HEAVY AFTERTASTE.

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