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Wednesday, March 7, 2012

CAESAR SALAD SPEARS

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.

CEASAR SALAD SPEARS


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.
Enjoy!

Recipe adapted from Food and Wine, December 2009
www.foodandwine.com/

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