Give your Caesar salad a little extra crunch that goes way beyond ordinary croutons by adding Fisher® Sliced Almonds. If you want to plan ahead, you can make a bunch at once, and save them!
1/2 cup plus 2 tablespoons shredded Parmesan, divided
1/4 cupFisher® Chef’s Naturals Sliced Almonds
1 Anchovy filet
1 small garlic clove
1/4 cup mayonnaise
1/2 teaspoon Worcestershire sauce
1/2 teaspoon lemon juice
1 package (12 oz.) romaine lettuce hearts, washed, cut into
1-inch strips crosswise
Preheat oven to 350°F. Spray a cookie sheet with non-stick cooking spray.
Combine ½ cup Parmesan and almonds in a small bowl. Spread onto prepared cookie sheet in an even layer.
Bake in middle of oven until golden, 10 to 12 minutes. Cool completely on baking sheet and remove carefully with a metal spatula. Break into smaller pieces; set aside.
Press anchovy filets and garlic through a garlic press or mince using a knife. Place in a small bowl. Whisk in mayonnaise, Worcestershire sauce, lemon juice and remaining 2 tbsp. Parmesan cheese. Add 1 to 2 tbsp. water to reach desired consistency.
Toss romaine strips with dressing and place on a serving platter. Sprinkle with Parmesan Almond crisps. Serve immediately.