Skewered Caesar Salad
This should be one big bite. Note that your Parmesan pieces don’t have to be perfectly cubed, and the cheese shouldn’t be too aged or dry. Click here for video: Keeping Summer Simple
This should be one big bite. Note that your Parmesan pieces don’t have to be perfectly cubed, and the cheese shouldn’t be too aged or dry.
Click here for video: Keeping Summer Simple
Ingredients
12 1/2-inch cubes country bread
2 tablespoons extra-virgin olive oil
2 garlic cloves
2 anchovy fillets, rinsed and chopped
1/4 cup mayonnaise
2 tablespoons buttermilk
1 teaspoon fresh lemon juice
4 or 5 Romaine lettuce leaves
24 1/2-inch cubes Parmesan cheese
Instructions
Heat oven to 400°.
In a medium bowl, combine bread cubes and olive oil; toss gently to coat. Place in oven for 5 minutes. Shake pan and cook 1 to 2 minutes more; cubes should be toasted but not too dark, or they’ll break when you skewer them.
In the bowl of a food processor, puree garlic, anchovies, mayonnaise, buttermilk, and lemon juice.
Slice Romaine leaves horizontally into 2-inch-wide pieces. Thread a skewer through one piece of cheese. Skewer one end of a lettuce slice. Skewer a bread cube. Drizzle 1/2 teaspoon dressing on top. Skewer the other side of the lettuce. Skewer a second piece of cheese. Repeat with remaining ingredients.
