Caesar Salad Spears
Recipe from
Food & Wine
Salads usually require forks, but Grace Parisi transforms a classic Caesar into a clever finger food. She tosses chopped endives with a lemony dressing, then spoons the mixture inside elegant endive spears, topping it with cheese and crunchy mini croutons.
Servings:
Makes 5 dozen spears
Prep Time:
50 mins
Total Time:
50 mins
Ingredients
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2 cups1/4-inch-diced white breadsee savings
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1/4 cupextra-virgin olive oilsee savings
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Kosher salt and freshly ground peppersee savings
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3anchovy fillets, mashedsee savings
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1small garlic clove, smashedsee savings
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1/4 cupmayonnaisesee savings
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1/2 teaspoonfinely grated lemon zestsee savings
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2 tablespoonsfresh lemon juicesee savings
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1/4 cupfreshly grated Parmigiano-Reggiano cheese, plus more for garnishsee savings
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7Belgian endivessee savings
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Directions
1.
Preheat the oven to 350 degrees . 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.
2.
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.
3.
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. Serve immediately.
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