Name: Caesar Salad Spears
Yield: 5
Ingredients: 2 c. 1/4-inch-diced white bread -; 1/4 c. extra-virgin olive oil -; Kosher salt and freshly ground pepper -; 3 anchovy fillets -; 1 small garlic clove -; 1/4 c. mayonnaise -; 1/2 tsp. finely grated lemon zest -; 2 tbsp. fresh lemon juice -; 1/4 c. Freshly grated Parmigiano-Reggiano cheese -; 7 Belgian endives -

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Caesar Salad Spears

1. 2 c. 1/4-inch-diced white bread -

2. 1/4 c. extra-virgin olive oil -

3. Kosher salt and freshly ground pepper -

4. 3 anchovy fillets -

5. 1 small garlic clove -

6. 1/4 c. mayonnaise -

7. 1/2 tsp. finely grated lemon zest -

8. 2 tbsp. fresh lemon juice -

9. 1/4 c. Freshly grated Parmigiano-Reggiano cheese -

10. 7 Belgian endives -

How to cook deliciously - Caesar Salad Spears

1. Stage

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. Stage

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. Stage

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.