The Parmesan Crisps

SAVE my Next level CAESAR SALAD if, like me, you’ve been underwhelmed by one too many Caesar salads. Note- the dressing should be made & consumed same day. Also if raw egg yolks makes you uncomfortable, use pasteurized eggs :) The Parmesan Crisps: 1/3 cup grated parmigiano reggiano -Preheat oven to 400F -Line a baking sheet with parchment paper or a silicon mat -Place 5 rounded tablespoons of cheese on the mat/parchment paper. Gently press down on each mound of cheese, spreading it slightly. -Bake for 5 minutes or until golden brown. -Let sit for 10 minutes, then gently lift using a spatula. The Croutons: 2 tbsp olive oil 1/2 tsp salt 2 tsp oregano 2 slices rye preferably a day old 2 slices sour dough preferably a day old 3 large garlic cloves peeled -Preheat oven to 400F -Mix together oil, salt and oregano. -Place bread onto a baking sheet. Brush with oregano mixture. -Place in oven and bake for 20 minutes. Let cool. -Rub garlic cloves against bread. Dressing: 2 large egg yolks Juice from one lemon 1/2 tsp dijon mustard 2 anchovy fillets that were packed in oil (can sub with 1/2 tsp capers or 1/4 tsp extra salt) 2 garlic cloves grated 1/4 cup grated parm 1/2 tsp Worcestershire sauce 1/2 tsp salt 1/4 tsp pepper 1/3 cup vegetable oil 2 tbsp olive oil -Add egg yolks, lemon juice, mustard, anchovies, garlic, grated parm, Worcestershire, salt and pepper to mixing cup. Use an immersion blender or regular blender to blend well. -Slowly stream in vegetable oil as you continue to blend. -Whisk in olive oil and set dressing aside. The Base: 2 large heads of romaine, rinsed and chopped 10 large Brussels sprouts shredded 1/4 red onion thinly sliced thin 2 hard boiled eggs grated -Add all the base ingredients to a serving bowl. Mix well. -Top with dressing, croutons and crisps!

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Step 1

-Place 5 rounded tablespoons of cheese on the mat/parchment paper. Gently press down on each mound of cheese, spreading it slightly.

Step 2

-Bake for 5 minutes or until golden brown.

Step 3

-Let sit for 10 minutes, then gently lift using a spatula.

Step 4

-Mix together oil, salt and oregano.

Step 5

-Place bread onto a baking sheet. Brush with oregano mixture.

Step 6

-Place in oven and bake for 20 minutes. Let cool.

Step 7

-Rub garlic cloves against bread.

Step 8

-Add egg yolks, lemon juice, mustard, anchovies, garlic, grated parm, Worcestershire, salt and pepper to mixing cup. Use an immersion blender or regular blender to blend well.

Step 9

-Slowly stream in vegetable oil as you continue to blend.

Step 10

-Whisk in olive oil and set dressing aside.

Step 11

-Add all the base to a serving bowl. Mix well.