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Caesar Salad with Anchovy Dressing and Almond Crisps Recipe

Name: Caesar Salad with Anchovy Dressing and Almond Crisps
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 6 eggs; 1 clove garlic; 1 lemon; 2 oz Parmesan cheese; 1 head romaine lettuce; 1/2 cup almonds; 1/4 tsp black pepper; 1 tsp Dijon mustard; 2 tbsp extra virgin olive oil; 1/4 cup mayonnaise; 1/4 tsp salt; 1 tsp anchovy paste

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This is a yummy salad with crunchy lettuce, boiled eggs, and almond crisps. It has a creamy dressing with a special fish flavor. You can make it for lunch or dinner!

Ingredients

6 eggs

1 clove garlic

1 lemon

2 oz Parmesan cheese

1 head romaine lettuce

1/2 cup almonds

1/4 tsp black pepper

1 tsp Dijon mustard

2 tbsp extra virgin olive oil

1/4 cup mayonnaise

1/4 tsp salt

1 tsp anchovy paste

Method

Preheat the oven to 400°F (200°C).

Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 10 minutes. Drain and cool with cold water or ice.

Coarsely grate 3/4 cup of Parmesan cheese.

Line a baking sheet with parchment paper. Measure out 1 tbsp of the grated Parmesan and place in a pile on the sheet. Repeat with remaining cheese.

Bake in the oven until lightly browned, about 5-7 minutes. Remove and let them sit for a few minutes.

Finely grate 2 tbsp of Parmesan cheese.

Peel and mince the garlic.

In a bowl, prepare the dressing by whisking together the finely grated Parmesan, minced garlic, juice of half a lemon, mayonnaise, olive oil, Dijon mustard, anchovy paste, salt, and black pepper. Set aside.

Roughly chop the almonds and spread them on a baking sheet. Toast in the oven for 3-4 minutes, or until golden.

Wash and dry the lettuce. Chop into 1-inch strips.

Peel and quarter the eggs.

To serve, arrange a bed of romaine on a plate, add eggs, toasted almonds, and Parmesan crisps. Drizzle with the anchovy dressing and serve with lemon wedges from the remaining half lemon.

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