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Prep time
10 minutes
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Cook time
5 minutes
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Serves
6
Author Notes
Grana Padano adds a nutty element to this quick and easy creamy caesar dressing. Using leftover shredded Grana Padano to make a lacy frico adds a satisfying crunch to the salad without traditional croutons. —Gather with Grana
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Ingredients
- Dressing
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3 tablespoons
mayonaisse
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2 teaspoons
dijon mustard
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3-4
garlic cloves, smashed
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1
lemon, zested and juiced
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1 teaspoon
salt
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1/2 teaspoon
freshly ground black pepper
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3/4 cup
olive oil
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1/2 cup
grated or shredded Grana Padano
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of 1 lm
- Salad
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1/2 cup
grated or shredded Grana Padano (plus more for sprinkling
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2
heads Romaine lettuce, chopped
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1 tablespoon
freshly ground pepper
Directions
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To make the dressing with an immersion blender - combine mayo, mustard, garlic, lemon zest, lemon juice, salt, pepper and olive oil in a mason jar and blend until thick and creamy. Pulse in cheese.
To make dressing in a food processor or blender, combine mayo, mustard, garlic, lemon zest, lemon juice, salt and pepper and pulse until combined. Slowly drizzle in oil while motor runs until creamy and well incorporated. Pulse in cheese.
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Meanwhile, make the frico croutons by lining a baking sheet with parchment and putting cheese in two circles, well spaced apart from each other. Spread each circle out so that cheese is in a single layer, forming little doilies. Press down so cheese is compacted. Bake at 350 for 3-5 minutes, until golden brown. Remove from oven and allow to cool completely before breaking into bite-sized pieces.
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Put a few tablespoons of dressing at the bottom of the bowl, add romaine and toss until well combined. Toss in frico croutons, black pepper and extra cheese. Serve immediately.
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