Caesar Salad Spears

Name: Caesar Salad Spears
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 60
Cuisine: American
Ingredients: 3 fillets anchovy fillets, mashed; 7 Belgian endives; 1 small garlic clove, smashed; 60 servings Kosher salt and freshly ground pepper; 2 Tbsps fresh lemon juice; 1 teaspoons finely grated lemon zest; 59 milliliters mayonnaise; 59 milliliters extra-virgin olive oil; 59 milliliters freshly grated Parmigiano-Reggiano cheese, plus more for garnish; 473 milliliters 1/4-inch-diced white bread

If you want to add more gluten free and pescatarian recipes to your recipe box, Caesar Salad Spears might be It works well as an inexpensive side dish. From preparation to the plate, this recipe takes around 50 minutes. If you like this recipe, take a look at these similar recipes: Seared Romaine Spears with Caesar Dressing, Seared Romaine Spears with Caesar Dressing, and Chicken Caesar Salad with Garlic Croutons {and Light Caesar Dressing}.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

In a medium bowl, toss the bread with 2 tablespoons of the olive oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Bread

Equipment you will use

Bowl

Spread the bread on a baking sheet and toast for about 10 minutes, stirring once, until golden and crisp.

Ingredients you will need

Spread

Bread

Toast

Equipment you will use

Baking Sheet

Meanwhile, in the same bowl, using a spoon, mash the anchovies to a paste with the garlic and a pinch of salt.

Ingredients you will need

Anchovies

Garlic

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Lemon Zest

Mayonnaise

Olive Oil

Cheese

Equipment you will use

Whisk

Trim the endives and remove the 60 largest leaves from 6 of the heads. Stack the leaves and trim them to about 4 inches. Thinly slice the remaining endive, along with the trimmings of the 6 other heads (you should have about 3 cups), and toss with the dressing. Spoon the salad onto each spear and garnish with the croutons and grated cheese.

Ingredients you will need

Croutons