Makes 8 cups
Elevate Caesar salad with a super-simple, restaurant-worthy touch. Instead of croutons, this Caesar salad is topped with Parmesan Frico. Frico, which originated from the Fruili region of Italy, is essentially baked Parmesan cheese, which crisps as it cools. Not only is this Caesar salad FODMAP-friendly, but it’s easy enough for everyday cooking and special enough for entertaining at home.
Ingredients
Caesar Dressing
4 garlic cloves, smashed
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon anchovy paste (or 1-2 canned anchovies)
1 teaspoon Dijon mustard
¼ cup grated Parmigiano-Reggiano cheese
Salt & pepper to taste
Frico
¼ cup grated Parmigiano-Reggiano cheese
Salad
8 cups of chopped romaine lettuce or 8 cups of chopped kale
Equipment Needed
A small food processor makes this quick and easy.
Directions
Caesar Dressing
- Make garlic-infused oil by adding the smashed garlic cloves to the olive oil. Refrigerate for at least 15 minutes so the garlic flavor can infuse into the oil. Discard the garlic before using.
- In a small food processor, add garlic-infused oil, lemon juice, anchovy paste, Dijon mustard and Parmigiano-Reggiano. Process for 15 seconds or until the ingredients are emulsified.
- Season with salt and freshly ground pepper to taste
- Makes ½ cup
Frico
- Preheat oven (or toaster oven) to 350 degrees
- Cover cookie sheet with tin foil
- Create 4 flat circles of Parmigiano-Reggiano using 1 TBS of cheese for each circle
- Bake for 8 – 10 minutes until cheese is melted and golden brown.
- Let cool and break into pieces to use as garnish.
- Try not to eat all of the Frico before garnishing the salad!
Frico = baked, crispy Parmigiano-Reggiano
Salad
- For Romaine – Lightly coat chopped romaine with Caesar dressing. Garnish with Frico and freshly ground black pepper.
- For Kale – Lightly coat chopped kale with Caesar dressing. Let sit for 10 minutes so the dressing softens the kale. Garnish with Frico and freshly ground black pepper.