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Caesar Salad Spears
© Kana Okada

Caesar Salad Spears

  • TOTAL TIME: 50 MIN
  • SERVINGS: Makes 5 dozen spears
  • HEALTHY
  • STAFF-FAVORITE

Salads usually require forks, but Grace Parisi transforms a classic Caesar into a clever finger food. She tosses chopped endives with a lemony dressing, then spoons the mixture inside elegant endive spears, topping it with cheese and crunchy mini croutons.

  1. 1/4 cup extra-virgin olive oil
  2. 7 Belgian endives
  3. 1/2 teaspoon finely grated lemon zest
  4. 3 anchovy fillets, mashed
  5. Kosher salt and freshly ground pepper
  6. 2 tablespoons fresh lemon juice
  7. 2 cups 1/4-inch-diced white bread
  8. 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  9. 1/4 cup mayonnaise
  10. 1 small garlic clove, smashed
  1. Preheat the oven to 350°. In a medium bowl, toss the bread with 2 tablespoons of the olive oil and season with salt and pepper. Spread the bread on a baking sheet and toast for about 10 minutes, stirring once, until golden and crisp.
  2. Meanwhile, in the same bowl, using a spoon, mash the anchovies to a paste with the garlic and a pinch of salt. Whisk in the mayonnaise, lemon zest and lemon juice, then whisk in the remaining 2 tablespoons of olive oil and season with salt and pepper. Stir in the 1/4 cup of grated cheese.
  3. Trim the endives and remove the 60 largest leaves from 6 of the heads. Stack the leaves and trim them to about 4 inches. Thinly slice the remaining endive, along with the trimmings of the 6 other heads (you should have about 3 cups), and toss with the dressing. Spoon the salad onto each spear and garnish with the croutons and grated cheese. Serve immediately.