Tomato Caesar Salad With Bacon Parmesan Crisps Food

TOMATO CAESAR SALAD

Steps:

• Brush 1 Tablespoons of olive oil on each side of the crusty bread (total of 4 Tablespoons) and then sprinkle on 1 minced clove of garlic.
• Toast the bread in a frying pan set over medium heat, about 2-3 minutes per side.
• Remove from frying pan and add in the bacon, heat until fully cooked.
• Meanwhile, combine 6 Tablespoons of the olive oil, the mayonnaise, 2 minced garlic cloves, anchovies, lemon juice, mustard, Worcestershire, and half of the Parmesan. Taste and season with salt and pepper before adjusting the other ingredients.
• Let the dressing flavors meddle as you tear and wash the lettuce, and cut up the cherry tomatoes.
• Place all salad components except the dressing in a large bowl and toss.
• Add as much dressing to cover the salad, or drizzle on top of the portioned out salad.
• Save the remainder of the dressing for future salads.

BACON CAESAR SALAD

Steps:

• In a large skillet, cook bread cubes in oil over medium heat for 4-5 minutes or until golden brown, stirring frequently. Add garlic; cook 1 minute longer. Remove to paper towels; cool., For dressing, in a small bowl, whisk the oil, lemon juice, mustard, garlic, anchovy paste and pepper. In a serving bowl, combine romaine and bacon. Drizzle with dressing; toss to coat. Sprinkle with croutons and cheese.

PARMESAN CRISPS

Steps:

• Preheat the oven to 300 degrees.
• Grate cheese on the small hole side of a 4-sided box grater into a small bowl. Using a tablespoon measure, place cheese in mounds onto a nonstick silicone pad or greased parchment paper-lined cookie sheet. Flatten out mounds with the back of a spoon, making sure mounds are at least 4 inches apart. Season with pepper, paprika, or cayenne, if desired. Bake on the middle rack of the oven for 5 to 6 minutes or until golden.

PARMESAN CRISPS

Steps:

• Preheat oven to 400 degrees F.
• Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
• Bake for 3 to 5 minutes or until golden and crisp. Cool.

TOMATO CAESAR SALAD WITH BACON PARMESAN CRISPS

Steps:

• Preheat the oven to 375 degrees F. Cook the bacon in a skillet over medium heat, turning, until very crisp. Drain on paper towels until cool, then finely chop. Stir the bacon, 1/2 cup parmigiano-reggiano and the flour in a small bowl. Line a baking sheet with a silicone mat or parchment paper. Divide the bacon-cheese mixture into 4 mounds on the baking sheet and flatten each one into about a 3 1/2-inch round. Bake until golden brown and the cheese melts, about 7 minutes. Let cool on the baking sheet 5 minutes, then carefully transfer to a rack using a thin spatula and let cool completely. Make the dressing: Whisk the anchovies, garlic, lemon juice, olive oil, Worcestershire sauce and the remaining 3 tablespoons cheese in a small bowl. Arrange the tomatoes on a platter, sprinkling each layer with salt, pepper and some of the dressing. Scatter the watercress on top and drizzle with olive oil. Break the bacon-parmesan crisps into bite-size pieces and add to the salad. Photograph by Anna Williams