© John Kernick
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 8 hors d'oeuvres

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. Slideshow: More 30-Minute Hors d'Oeuvres

How to Make It

Step 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.

Step 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.

Step 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.

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