Shredded Caesar Salad on Toasts

This recipe is originally from Food & Wine!

Growing up, I never ate salad, ever. It took going to college and going out into the world to realize that this was a little bit weird, and something that I should probably make myself grow out of. I do like salads now, but I haven't gotten too adventurous quite yet... But that's something I hope to tackle with a recipe I'll post eventually!

Today, though, I found a perfect little finger food snack that has my very favorite salad involved: Caesar Salad. By finely chopping the salad (à la Chop't) and placing it on a small garlic toast, you have a petite hors d'oeuvre to serve at any event, without the mess of having a salad bowl!

Shredded Caesar Salad on Toasts

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

Step 1: Prepare the Bread

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.

Step 2: Create the Salad Topping

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.

xo

Amanda