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 

Food & Wine
December 2012

Gallery

Credit: © John Kernick

Recipe Summary

total:
30 mins
Yield:
8 hors d'oeuvres
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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