A crunchy Parmesan cheese crisp complements this Caesar salad with roasted red peppers.
2 hearts of Romaine lettuce, core removed to separate the leaves
1 red pepper, roasted, peeled, seeded and cut into strips
1/2 cup grated Canadian Parmesan cheese
1 cup mayonnaise
1 tbsp Dijon mustard
2 cloves garlic, minced
Juice of 1 lemon
1 tbsp Worcestershire sauce
2 tbsp grated Parmesan cheese
Salt and pepper to taste
Step 1: To make the caesar dressing, place the mayonnaise, Dijon and garlic in a medium stainless steel bowl. Whisk well until creamy in colour. Add the lemon juice, Worcestershire sauce and mix well. Check seasoning and add the grated cheese.
Step 2: To make the Parmesan cheese crisp, heat a non-stick pan over medium heat until hot. Sprinkle in about a tbsp of cheese at a time and with a spoon, shape into a disc. Cook until golden and flip over to brown other side. Remove from the pan and place on a wire rack to cool and crisp up. Continue until you have 4 crisps.
Step 3: To finish the salad, place the romaine heart leaves into a large bowl and add the roasted red peppers. Add dressing and toss to coat.
Step 4: Place salad onto four plates and top each with a Parmesan crisp.
Step 5: Serve with fresh cracked pepper.