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Shredded Caesar Salad on Toasts

Bronson Van Wyck chops the lettuce for this salad very finely to become a topping for crunchy, garlicky toasts. He used to give this Caesar dressing as a gift before adding it to his new line of products.

  • Total Time:
  • Servings: 8 hors d'oeuvres

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  • 1 medium oval country loaf, sliced 1/2 inch thick
  • 3/4 cup extra-virgin olive oil, plus more for brushing
  • 2 garlic cloves—1 minced and 1 halved
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons anchovy paste
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon capers—rinsed, drained and minced
  • Kosher salt
  • Freshly ground pepper
  • 3 romaine hearts (1 1/2 pounds), finely chopped
  • 1/2 cup shaved Parmigiano-Reggiano cheese, plus more for garnish


  1. Preheat the broiler. Brush both sides of the bread slices with olive oil and arrange on a rimmed baking sheet. Broil the slices 6 inches from the heat for about 3 minutes, turning once, until crisp and golden on the outside but still slightly soft in the center. Rub one side of each slice with the halved garlic.
  2. In a medium bowl, whisk the minced garlic with the lemon juice, anchovy paste, mustard, Worcestershire sauce and capers. Gradually whisk in the 3/4 cup of olive oil and season the dressing with salt and pepper.
  3. In a large bowl, toss the romaine with the Parmigiano-Reggiano and the dressing. Season with salt and pepper. Mound the salad on the toasts, garnished with shaved cheese.
Photo © John Kernick Published December 2012

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