Caesar Salad Spears Recipe Think of these bite-size morsels as Caesar salad in an edible cup. Portions of Caesar salad are placed in Belgian endive spears. The slightly bitter, crunchy endive becomes a holding vessel for a tangy, creamy Caesar filled with plenty of homemade croutons, and freshly grated parmesan cheese. It’s a fast, easy, and fresh party food that is both super delicious, and fairly healthy!
Preparation time: 35 min.
Cook time: 15 min.
Total time: 50 min.
Ingredients Required:
1. Diced white bread(1/4 inch)
2. Four tblsp. Olive oil
3. Kosher salt and freshly ground pepper
4. Three anchovy fillets, mashed
5. One small garlic clove smashed
6. Four tblsp. Mayonnaise
7. Half tsp finely grated lemon zest
8. Two tblsp. Fresh lemon juice
9. Four tblsp. Freshly grated Parmigiano – Reggiano cheese, plus more for garnish
10. Seven Belgian endives
1. Preheat oven to 350 degrees.
2. In medium bowl toss the bread pieces with 2 tblsp.olive oil and season with salt and pepper.
3. Spread the bread on baking sheet and toss for about 10 min stirring once until become golden brown.
4. In the bowl, using spoon, mash the anchovies to a paste with the garlic and pinch of salt.
5. Whisk in the mayonnaise, lemon zest and lemon juice, the whisk in remaining 2 tblsp. Of olive oil and season it with salt and pepper.
6. Stir in ¼ cup of grated cheese.
7. 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.
8. Serve delicious salad.
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| Caesar Salad Spears |
Preparation time: 35 min.
Cook time: 15 min.
Total time: 50 min.
Ingredients Required:
1. Diced white bread(1/4 inch)
2. Four tblsp. Olive oil
3. Kosher salt and freshly ground pepper
4. Three anchovy fillets, mashed
5. One small garlic clove smashed
6. Four tblsp. Mayonnaise
7. Half tsp finely grated lemon zest
8. Two tblsp. Fresh lemon juice
9. Four tblsp. Freshly grated Parmigiano – Reggiano cheese, plus more for garnish
10. Seven Belgian endives
Instructions:
1. Preheat oven to 350 degrees.
2. In medium bowl toss the bread pieces with 2 tblsp.olive oil and season with salt and pepper.
3. Spread the bread on baking sheet and toss for about 10 min stirring once until become golden brown.
4. In the bowl, using spoon, mash the anchovies to a paste with the garlic and pinch of salt.
5. Whisk in the mayonnaise, lemon zest and lemon juice, the whisk in remaining 2 tblsp. Of olive oil and season it with salt and pepper.
6. Stir in ¼ cup of grated cheese.
7. 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.
8. Serve delicious salad.
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