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Ingredients
4 servings
1 cupgrated parmesan cheese
smoked paprika
to taste
black pepper
freshly cracked, to taste
24 ozbaby potatoes
cooked, cooled completely and halved
1 clovegarlic
smashed
4anchovies
2lemons
zest of
1lemon
Juice of
1 tspdijon
3 dashesworcestershire sauce
1egg yolk
¼ cupolive oil
¼ cupcanola oil
½ cupgrated parmesan cheese
kosher salt
pepper
to taste
1romaine heart
large, cleaned in ice water and dried
Instructions
Step 1
Begin by preparing the parmesan crisps. Preheat the oven to 400F. Line a small sheet tray with a silicone mat or parchment.
Step 2
Add parmesan cheese to the tray and sprinkle with a bit of paprika and black pepper. Spread out cheese into an even layer.
Step 3
Bake for 6-10 minutes until golden and crispy looking. It may seem a little pliable when you remove it from the oven, but it will crisp as it cools. Set aside to cool completely.
Step 4
Next, prepare the dressing. Blend garlic, anchovies, lemon zest, lemon juice, dijon, Worcestershire, egg yolk, olive oil, and canola oil until emulsified. Stir in parmesan cheese. Add salt and pepper to taste, if needed.
Step 5
Add potatoes and romaine to a large bowl. Pour over dressing and toss to combine. Season with salt and pepper to taste.
Step 6
Top with crushed parmesan crisps just before serving.
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