Brutus Salad and Roasted Garlic Dressing

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

  • 1¼ cups shredded Parmesan cheese
  • 2 anchovy fillets
  • 3 roasted garlic cloves
  • 2 Tbsp. lemon juice
  • 1 Tbsp. mayonnaise
  • 1 tsp. Dijon mustard
  • ¼ 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

  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • 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.
  • 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.
  • 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.

Recipe Information

Serves: 6

Ingredients

  • 1¼ cups shredded Parmesan cheese
  • 2 anchovy fillets
  • 3 roasted garlic cloves
  • 2 Tbsp. lemon juice
  • 1 Tbsp. mayonnaise
  • 1 tsp. Dijon mustard
  • ¼ 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

  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • 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.
  • 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.
  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories220
Total Fat20g
Saturated Fat5g
Cholesterol15mg
Sodium370mg
Total Carbohydrate6g
Dietary Fiber2g
Sugars2g
Protein8g