Brutus Salad and Roasted Garlic Dressing

Name: Brutus Salad and Roasted Garlic Dressing
Total time: 20 min
Ingredients: 1 1⁄4 cups shredded Parmesan cheese; 2 anchovy fillets; 3 roasted garlic cloves; 2 Tbsp. lemon juice; 1 Tbsp. mayonnaise; 1 tsp. Dijon mustard; 1⁄4 tsp. ground black pepper; 6 Tbsp. extra-virgin olive oil; 1 small head romaine lettuce, torn into bite-size pieces; 1 small head radicchio, torn into bite-size pieces

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A unique version of the Caesar salad that is playfully called “The Brutus”—just as Brutus put an end to the great Caesar, this salad puts the others to shame.

Serves: 6Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 6

Ingredients

1 1⁄4 cups shredded Parmesan cheese
2 anchovy fillets
3 roasted garlic cloves
2 Tbsp. lemon juice
1 Tbsp. mayonnaise
1 tsp. Dijon mustard
1⁄4 tsp. ground black pepper
6 Tbsp. extra-virgin olive oil
1 small head romaine lettuce, torn into bite-size pieces
1 small head radicchio, torn into bite-size pieces

Directions

Step 1
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Step 2
Using 1 cup of the Parmesan cheese, make 12 rough disks of cheese about 2 to 3 inches in diameter each on the baking sheet. Bake for 7 minutes. Remove from oven and let cool. They will become brittle and crispy.
Step 3
Prepare the dressing by smashing the anchovy and garlic into a paste in a small bowl. Whisk in the lemon juice, mayonnaise, mustard, black pepper, and the remaining cheese. When well combined, whisk in the olive oil in a slow stream until smooth and emulsified.
Step 4
Toss the lettuce and radicchio with the dressing. To assemble the salads, mound the lettuce on each serving plate. Arrange the Parmesan crisps around the lettuces. Serve immediately.