Skewered Caesar Salad
By Yankee Magazine|Jul 15 2009|
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.
Click here for video: Keeping Summer Simple
Ingredients
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
Instructions
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.
