Caesar Salad with Asiago Crisps
The addition of arugula and cherry tomatoes brighten up the flavor of the romaine. The crisps just make it a party.
2 heads romaine lettuce
|I know 'chovies aren't everyone's cup of tea, but try 'em! You'll like 'em|
1/12 cups cherry tomatoes
12 anchovy fillets (3 for each plate)
For The Best Damn Caesar Dressing Ever
4 anchovy fillets (oil packed)
2-3 garlic cloves, chopped
1 tsp Dijon mustard
1 tsp capers
1 lemon, zest and juice
1 1/2Tbl Worcestershire sauce
a couple of dashes of hot sauce (I like Chipotle Tabasco)
ground pepper to taste
3/4 cup olive oil
In a small food processor, combine all ingredients except for oil. Mash it up good, until garlic, capers, and anchovies have become a paste. With the motor running, slowly add oil until dressing has thickened. Pour over torn romaine and arugula. Toss to combine. Plate salad and top anchovies, tomatoes, and crisps.
For the Asiago Crisps
1/2 cup Asiago cheese, finely grated
Yields 12 crisps
Preheat oven to 375. Line a baking sheet with parchment paper or Sil-pad. Arrange cheese in about 1" mounds. Be sure to space them out as they will spread when you bake them. Place on the middle rack of the oven. Cook for about 5 minutes or until golden brown. Carefully remove from baking sheet using a spatula, they will be warm! If you are feeling fancy, try laying them over the handle of a wooden spoon while they are still warm to create a fluted shape.