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Wednesday, March 7, 2012


We served these fabulous and fun caesar salad spears as a salad course at a recent dinner party, although they would also make a perfect appetizer.
The dressing was absolutely delicious - I would definitely make it again.


2 cups of white bread, diced 1/4 inch thick
1/4 cup olive oil
salt and freshly ground black pepper
3 anchovy fillets, mashed
1 clove of garlic, smashed
1/4 cup mayonaise
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1/4 cup freshly grated parmesan cheese, plus more for garnish
6 belgian endives

Heat oven to 350F.
In a medium bowl, toss the bread with 2 tablespoons of the olive oil and season with salt and pepper. Spread the bread on a baking sheet and toast for about 10 minutes, stirring once, until golden and crisp.
Meanwhile, in the same bowl, using a spoon, mash the anchovies to a paste with the garlic and a pinch of salt. Whisk in the mayonnaise, lemon zest and lemon juice, then whisk in the remaining 2 tablespoons of olive oil and season with salt and pepper. Stir in the 1/4 cup of grated cheese.
Trim the endives and remove the 60 largest leaves from 6 of the heads. Stack the leaves and trim them to about 4 inches. Slice the remaining endive, along with the trimmings of the 5 other heads, and toss with the dressing. Spoon the salad onto each spear and garnish with the croutons and grated cheese.

Recipe adapted from Food and Wine, December 2009

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