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Caesar Salad with Anchovy Dressing and Almond Crisps Recipe

Caesar Salad with Anchovy Dressing and Almond Crisps recipe


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!


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


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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