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
- 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
- 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.