For a nutrient-packed twist, this healthier Caesar salad features spinach and kale in addition to romaine. But it's the Parmesan crisps that make this salad dinner party-worthy. Serve it the next time you entertain at home.
Ingredients
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⅓ cup sliced red onion
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¾ cup grated Parmesan cheese, divided
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¼ cup extra-virgin olive oil
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1 large egg yolk (see Tip)
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2 tablespoons lemon juice
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1 clove garlic, peeled
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1 ½ teaspoons anchovy paste or 2 anchovy fillets, minced
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½ teaspoon Dijon mustard
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¼ teaspoon kosher salt
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¼ teaspoon ground pepper
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5 cups chopped romaine lettuce
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5 cups baby spinach
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4 cups chopped kale
Description
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Preheat oven to 350 degrees F. Line a large baking sheet with a silicone baking mat or parchment paper.
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Place onion in a small bowl and cover with ice water. Set aside.
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Spread 1/2 cup Parmesan into a 9-by-7-inch oval on the prepared pan. Bake until lightly browned and crisp, 10 to 14 minutes. Let cool on a wire rack.
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Meanwhile, combine oil, egg yolk, lemon juice, garlic, anchovy, mustard, salt and pepper in a food processor (preferably a mini food processor). Process until creamy. Add the remaining 1/4 cup Parmesan and pulse to combine.
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Combine romaine, spinach, kale and the dressing in a large bowl and toss to coat. Transfer to a serving platter. Drain the onion and pat dry with paper towels. Break the Parmesan crisp into large pieces and scatter over the top of the salad along with the onion.
