Shredded Caesar Salad on Toasts

• Meat

  • 3 Romaine hearts (1 1/2 pounds

• Canned Goods

  • 1 1/2 tsp Anchovy paste

• Condiments

  • 1 tsp Capers
  • 1 tsp Dijon mustard
  • 1/4 cup Lemon juice, fresh
  • 1 tsp Worcestershire sauce

• Baking & Spices

  • 1 Kosher salt
  • 1 Pepper, freshly ground

• Oils & Vinegars

  • 3/4 cup Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 Oval country loaf, medium

• Dairy

  • 1/2 cup Parmigiano-reggiano cheese

• Other

  • 2 Garlic cloves—1 minced and 1 halved

Found on foodandwine.com

Description

Ingredients

• 1 medium oval country loaf, sliced 1/2 inch thick
• 3/4 cup extra-virgin olive oil, plus more for brushing
• 2 garlic cloves—1 minced and 1 halved
• 1/4 cup fresh lemon juice
• 1 1/2 teaspoons anchovy paste
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon capers—rinsed, drained and minced
• Kosher salt
• Freshly ground pepper
• 3 romaine hearts (1 1/2 pounds), finely chopped
• 1/2 cup shaved Parmigiano-Reggiano cheese, plus more for garnish

Directions

• Preheat the broiler. Brush both sides of the bread slices with olive oil and arrange on a rimmed baking sheet. Broil the slices 6 inches from the heat for about 3 minutes, turning once, until crisp and golden on the outside but still slightly soft in the center. Rub one side of each slice with the halved garlic. In a medium bowl, whisk the minced garlic with the lemon juice, anchovy paste, mustard, Worcestershire sauce and capers. Gradually whisk in the 3/4 cup of olive oil and season the dressing with salt and pepper. In a large bowl, toss the romaine with the Parmigiano-Reggiano and the dressing. Season with salt and pepper. Mound the salad on the toasts, garnished with shaved cheese.