Stacked Caesar Salad with Parmesan Rafts
James Carrier
Notes: This salad is dramatic when made with whole inner romaine lettuce leaves (often sold as "romaine hearts"), but you can substitute 4 quarts bite-size pieces of romaine; in step 5, arrange the parmesan curls on top of the mixed salad. To make the curls, pull a vegetable peeler across the block of cheese.
How to Make It
Step 1
1
To make parmesan rafts, cut baguette into diagonal slices 1/4 inch thick and 4 to 6 inches long. Lightly brush both sides of each slice with olive oil, using 3 to 4 tablespoons total. Arrange in a single layer in 2 shallow 12- by 17-inch baking pans.
Step 2
2
Bake in a 325° regular or convection oven for 5 minutes. Sprinkle slices evenly with 1 cup shredded parmesan. Bake until cheese is melted and bread is golden, 10 to 12 minutes longer.
Step 3
3
In a blender or food processor, whirl 9 tablespoons olive oil, 1/3 cup shredded parmesan, lemon juice, anchovies, garlic, pepper, and 1/2 teaspoon salt until smooth.
Step 4
4
Place lettuce in a large bowl and parmesan rafts in another. Drizzle 2/3 of the dressing over lettuce and remaining 1/3 over rafts. Mix rafts to coat with dressing; with your hands or two spoons, gently lift and mix lettuce to coat.
Step 5
5
Divide 1/3 of the lettuce equally among dinner plates, arranging all leaves on each plate in the same direction. Arrange 1/3 of the parmesan rafts equally on top, at right angles to leaves, and add 1/3 of the parmesan curls. Repeat to layer remaining lettuce, rafts, and curls. Season salads to taste with more salt.
Ingredients
1 sourdough baguette (about 2 in. wide; 8 to 12 oz.)
About 3/4 cup extra-virgin olive oil
1 1/3 cups finely shredded parmesan cheese (about 1/4 lb.)
1/3 cup lemon juice
9 canned anchovy fillets, drained
4 teaspoons minced garlic
3/4 teaspoon fresh-ground pepper
About 1/2 teaspoon salt
4 quarts tender inner romaine lettuce leaves (max. 8 in. long, 1 1/3 lb. total; see notes), rinsed and crisped
1 cup parmesan cheese curls (each about 3 in. long and 1 in. wide, 3 oz. total; see notes)
Directions
Step 1
1
To make parmesan rafts, cut baguette into diagonal slices 1/4 inch thick and 4 to 6 inches long. Lightly brush both sides of each slice with olive oil, using 3 to 4 tablespoons total. Arrange in a single layer in 2 shallow 12- by 17-inch baking pans.
Step 2
2
Bake in a 325° regular or convection oven for 5 minutes. Sprinkle slices evenly with 1 cup shredded parmesan. Bake until cheese is melted and bread is golden, 10 to 12 minutes longer.
Step 3
3
In a blender or food processor, whirl 9 tablespoons olive oil, 1/3 cup shredded parmesan, lemon juice, anchovies, garlic, pepper, and 1/2 teaspoon salt until smooth.
Step 4
4
Place lettuce in a large bowl and parmesan rafts in another. Drizzle 2/3 of the dressing over lettuce and remaining 1/3 over rafts. Mix rafts to coat with dressing; with your hands or two spoons, gently lift and mix lettuce to coat.
Step 5
5
Divide 1/3 of the lettuce equally among dinner plates, arranging all leaves on each plate in the same direction. Arrange 1/3 of the parmesan rafts equally on top, at right angles to leaves, and add 1/3 of the parmesan curls. Repeat to layer remaining lettuce, rafts, and curls. Season salads to taste with more salt.
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