Caesar Salad Spears

Caesar Salad Spears
Photo by Kana Okada


  • 1 small garlic clove
  • Kosher salt and freshly ground pepper
  • 2 tablespoon(s) fresh lemon juice
  • 0.25 cup(s) extra-virgin olive oil
  • 0.25 cup(s) mayonnaise
  • 2 cup(s) 1/4-inch-diced white bread
  • 3 anchovy fillets
  • + 3 more ingredients
    • 0.5 teaspoon(s) finely grated lemon zest
    • 7 Belgian endives
    • 0.25 cup(s) freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 350°. In a medium bowl, toss the bread with 2 tablespoons of the olive oil and season with salt and pepper. Spread the bread on a baking sheet and toast for about 10 minutes, stirring once, until golden and crisp. Meanwhile, in the same bowl, using a spoon, mash the anchovies ...

View full recipe at Food & Wine


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