Starters & Light meals

Caesar salad with Parmesan crisps

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4
Easy
15 minutes
15 minutes

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Ingredients

Method
  • 100 g Parmesan cheese, grated, plus more for serving
  • 3 baby cos lettuces, leaves separated, for serving
  • For the dressing, blend:

  • 3 anchovies
  • 1 T Dijon mustard
  • 1 clove garlic
  • 2 T lemon juice
  • 2 T extra-virgin olive oil

1. Preheat the oven to 180ºC.
2. Place tablespoons of Parmesan onto a baking tray lined with greaseproof paper. Allow for a 2 cm gap between the Parmesan mounds so they can spread evenly. Bake for 10 to 15 minutes, until light golden brown, then let cool completely.
3. To serve, arrange the lettuce leaves on a platter, pour over the dressing, and add the Parmesan crisps, with extra grated Parmesan.

Find more cheese recipes here. 

Photography: Jan Ras 
Videography: Romy Wilson 
Production: Abigail Donnelly
Food assistant: Cheri Kustner

Masterfully made in Italy with the same passion, expertise and dedication as it was in the 12th century, Parmigiano Reggiano remains true to its heritage and flavour. Artisan cheesemakers use traditional methods of production distinctive to the area of origin, to create the only authentic Parmesan cheese.

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Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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