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Skewered Caesar Salad

Nov/Dec 2015


by in Jul 2009
Skewered Caesar Salad
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This should be one big bite. Note that your Parmesan pieces don't have to be perfectly cubed, and the cheese shouldn't be too aged or dry.

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  • 12 1/2-inch cubes country bread
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves
  • 2 anchovy fillets, rinsed and chopped
  • 1/4 cup mayonnaise
  • 2 tablespoons buttermilk
  • 1 teaspoon fresh lemon juice
  • 4 or 5 Romaine lettuce leaves
  • 24 1/2-inch cubes Parmesan cheese


Heat oven to 400°.

In a medium bowl, combine bread cubes and olive oil; toss gently to coat. Place in oven for 5 minutes. Shake pan and cook 1 to 2 minutes more; cubes should be toasted but not too dark, or they'll break when you skewer them.

In the bowl of a food processor, puree garlic, anchovies, mayonnaise, buttermilk, and lemon juice.

Slice Romaine leaves horizontally into 2-inch-wide pieces. Thread a skewer through one piece of cheese. Skewer one end of a lettuce slice. Skewer a bread cube. Drizzle 1/2 teaspoon dressing on top. Skewer the other side of the lettuce. Skewer a second piece of cheese. Repeat with remaining ingredients.

Updated Wednesday, July 15th, 2009

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