Caesar Salad in a Parmesan Bowl

Did you ever wonder about who invented the Caesar Salad? While many believe that the anchovy-topped version of this dish is the classic preparation, the original recipe was sans the salty little fish. Read on to learn the history of this dish and learn to make a delicious Toasted Caper Caesar Salad recipe in a Parmesan cheese bowl for your next dinner party.

Ingredients

1 Tablespoon olive oil
2 tablespoons capers, drained
1 head Romaine lettuce, washed, cut into bite-size pieces
1 Cup croutons
For Each Parmesan Bowl:
1 Tablespoon olive oil
1 Cup shredded Parmesan cheese
1 piece toast (slice of white bread)
For Caesar Dressing:
2 cloves garlic, peeled
1 (2 oz.) can anchovy fillets, drained
3/4 cups mayonnaise
1 large eggs
2 tablespoons olive oil
2 tablespoons capers, drained
1/2 Tablespoon brown mustard
1 Tablespoon Worcestershire sauce
1/2 Cup fresh grated Parmesan cheese
1 Teaspoon fresh ground pepper

Directions

Heat oil in a large skillet over high heat.

Add capers and cook, stirring occasionally, until capers are crisp and toasted, about 10 minutes. Remove from heat and set aside. Cool to room temperature.

To make Parmesan Cheese Bowl:

use a soup-size bowl as a mold, and turn it upside down on a dinner plate.

Lightly coat the entire surface of a large, non-stick skillet with olive oil, and heat over high heat.

Scatter shredded Parmesan cheese in skillet; scatter up sides as well for a larger bowl. Place the toast in the center of the skillet, lightly pressing down into the cheese.

Cook for 30 - 60 seconds, until the surface of the cheese appears dry and the sizzle sound stops. Use a spatula to carefully peel the cheese, in one whole piece, from the skillet and immediately invert cheese on to upside down bowl. The toast should be centered on the bowl, and the cheese sides will drape down, forming a ruffled edge. Cool completely.

To make Caesar Dressing:

Place garlic and anchovies in a food processor and process until minced.

Add remaining ingredients and process until mixture is smooth and blended.

Pour into a large plastic container with an airtight lid.

You can store the dressing in the refrigerator for up to 1 day before serving.

Serves

Makes 4 servings

How To Serve

Just before serving, add lettuce, dressing, and croutons into a large bowl. Toss salad until thoroughly coated. Transfer salad into Parmesan cheese bowls set on dinner plates and top with toasted capers. Serve immediately.