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i need help with math homework now What I love about this recipe is that you get to take something that is not typically thought of as finger-food—salad—and make it into a two-bite appetizer that would be perfect for any cocktail party!
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Caesar Salad Spears
recipe from here
makes roughly 5 dozen spears
- 1/4 cup extra virgin olive oil
- 2 cups 1/4-inche diced white bread
- 3 anchovy fillets
- zest from 1/2 lemon
- 2-3 tbsp freshly-squeezed lemon juice
- 1 clove garlic, minced
- 1/4 cup mayo
- 1/4 cup freshly-grated Parmigiano-Reggiano, + more for garnish
- 7 heads Belgian endive
- salt and pepper
- Preheat oven to 350 degrees.
- In a medium bowl, toss together the bread cubes and 2 tablespoons of the olive oil; season with salt and pepper. Spread onto a baking sheet and toast in the oven for 10 minutes, stirring halfway through, until golden.
- In the same bowl, mash the anchovies into a paste with the garlic and a pinch of salt. Whisk in the mayo, lemon juice, lemon zest, and remaining 2 tablespoons of olive oil. Stir in 1/4 cup grated cheese. Season with salt and pepper.
- Trim the endives and remove 60 of the largest leaves and set aside. Thinly slice the remaining endive, and toss that with the dressing.
- Spoon the salad onto each spear, and garnish with the croutons and some more cheese. Serve immediately.