Every once in a while you want to create something with some wow factor. These pretty little salads were part of our Christmas Eve dinner this year and really did impress. The bowls are a little time consuming, but you can make them a day ahead and quickly assemble the salad the day of your dinner. You can also adjust the size of the bowl simply by adjusting the size of the circles in the pan. So, whether you’re looking for an easy Caesar salad dressing recipe or a salad to impress, this is your recipe. I’ve tried many different dressings over the years and this one is my favorite.
Ingredients
- 3 Garlic Cloves Minced
- 2 t Anchovy Paste Optional
- 3 Eggs
- 1 C olive oil
- 1 t Worcestershire Sauce
- 1/3 C Lemon Juice
- 1/4 C Parmesan cheese For Dressing
- 3 C Parmesan cheese For Cups
- 3 Heads Romaine Lettuce
- Croutons
- Salt & Pepper
Servings:
Units:
Instructions
- Place garlic, anchovy paste, eggs, Worcestershire sauce, parmesan, and lemon juice in a food processor until finely chopped.
- Drizzle in olive oil until it resembles a thicker dressing. Season with salt and pepper to taste. Refrigerate.
- Grate parmesan and heat a large skillet to medium heat.
- Assemble a station to create parmesan bowls using a tall, slim glass and a small plate or cutting board beneath it. Keep 2-3 sheets of paper towel handy for molding the hot cheese.
- Create a 4-5 inch circle in the warm skillet with shredded parmesan cheese. Heat until slightly browned (about 3 minutes). Then flip and heat for another 20 seconds.
- Place parmesan circle on top of the glass. Using the paper towel place your hand on the top of the glass and begin molding it to the glass to form a bowl. Hold for 10-15 seconds and place on a cookie sheet to cool.
- When ready, toss the romaine with the dressing, additional parmesan (to taste), croutons and cracked pepper. Place in bowls and serve.
