Stacked Caesar Salad With Parmesan Rafts Recipe

Name: Stacked Caesar Salad With Parmesan Rafts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sourdough baguette (about 2 in. wide; 8 to 12 oz.); About 3/4 cup extra-virgin olive oil; 1 1/3 cups finely shredded parmesan cheese (about 1/4 lb.); 1/3 cup lemon juice; 9 canned anchovy fillets, drained; 4 teaspoons minced garlic; 3/4 teaspoon fresh-ground pepper; About 1/2 teaspoon salt; 4 quarts tender inner romaine lettuce leaves (max. 8 in. long, 1 1/3 lb. total; see notes), rinsed and crisped; 1 cup parmesan cheese curls (each about 3 in. long and 1 in. wide, 3 oz. total; see notes)

Servings: persons

1 sourdough baguette (about 2 in. wide; 8 to 12 oz.)
About 3/4 cup extra-virgin olive oil
1 1/3 cups finely shredded parmesan cheese (about 1/4 lb.)
1/3 cup lemon juice
9 canned anchovy fillets, drained
4 teaspoons minced garlic
3/4 teaspoon fresh-ground pepper
About 1/2 teaspoon salt
4 quarts tender inner romaine lettuce leaves (max. 8 in. long, 1 1/3 lb. total; see notes), rinsed and crisped
1 cup parmesan cheese curls (each about 3 in. long and 1 in. wide, 3 oz. total; see notes)

1
To make parmesan rafts, cut baguette into diagonal slices 1/4 inch thick and 4 to 6 inches long. Lightly brush both sides of each slice with olive oil, using 3 to 4 tablespoons total. Arrange in a single layer in 2 shallow 12- by 17-inch baking pans.
2
Bake in a 325u00b0 regular or convection oven for 5 minutes. Sprinkle slices evenly with 1 cup shredded parmesan. Bake until cheese is melted and bread is golden, 10 to 12 minutes longer.
3
In a blender or food processor, whirl 9 tablespoons olive oil, 1/3 cup shredded parmesan, lemon juice, anchovies, garlic, pepper, and 1/2 teaspoon salt until smooth.
4
Place lettuce in a large bowl and parmesan rafts in another. Drizzle 2/3 of the dressing over lettuce and remaining 1/3 over rafts. Mix rafts to coat with dressing; with your hands or two spoons, gently lift and mix lettuce to coat.
5
Divide 1/3 of the lettuce equally among dinner plates, arranging all leaves on each plate in the same direction. Arrange 1/3 of the parmesan rafts equally on top, at right angles to leaves, and add 1/3 of the parmesan curls. Repeat to layer remaining lettuce, rafts, and curls. Season salads to taste with more salt.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 sourdough baguette (about 2 in. wide; 8 to 12 oz.), About 3/4 cup extra-virgin olive oil, 1 1/3 cups finely shredded parmesan cheese (about 1/4 lb.), 1/3 cup lemon juice, and more.

Yes, Stacked Caesar Salad With Parmesan Rafts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Stacked Caesar Salad With Parmesan Rafts

How did you like this recipe?

Frequently Asked Questions