CAESAR SALAD WITH PARMESAN CRISP CROUTONS

INGREDIENTS

2 heads romaine lettuce, chopped

DRESSING

2 cloves garlic, chopped

3-4 anchovies, packed in oil

2 tablespoons fresh lemon juice

1 teaspoon dijon mustard

1 teaspoon Worcestershire sauce

1 cup light mayonnaise

1/2 cup fresh parmesan cheese, grated

1/4 teaspoon freshly ground black pepper

2-3 tablespoons water

salt to taste

PARMESAN CRISPS

1/2 cup parmesan cheese, grated (not pre-grated)

Italian seasoning

Directions

PARMESAN CRISPS

Preheat oven to 400F.

On a parchment paper lined baking sheet, place 2 tablespoons of parmesan cheese. Spread the cheese out to make about a 4 inch round circle. Repeat until there is no more cheese left, leaving about a 1/2 inch between each circle.

Bake for 3 minutes. Remove from oven and sprinkle with Italian seasoning.

Return to the oven and bake for an additional 5-7 minutes, until golden brown.

Allow the parmesan crisps to cool completely before lifting them from the parchment paper.

DRESSING

To the food processor, add garlic, anchovies, lemon juice, mustard, and Worcestershire. Pulse until all ingredients are combined, about 30 seconds. Add mayonnaise, parmesan cheese and black pepper. Plus a few more times.

The dressing will be very thick at this point. Add water, 1 tablespoon at a time, until it reaches your desired consistency.

TO SERVE

Mix dressing with romaine lettuce and top with parmesan crisps.