CAESAR SALAD BITES

Caesar Salad Bites image

Provided by Jet Tila

Categories side-dish

Time 25m

Yield 2 servings

Number Of Ingredients 17

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1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
1 clove garlic, minced
1 1/2 thick slices hearty bread, cut into 1-inch cubes
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan
1 egg yolk
1 tablespoon fresh lemon juice
2 to 3 anchovies
2 cloves garlic, peeled
1 teaspoon Worcestershire sauce
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 romaine lettuce heart
1 cup cherry or grape tomatoes, halved
Grated Parmesan, for garnish
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F.
For the croutons: Combine the oil and garlic in a small bowl and whisk for 10 seconds. Add the bread cubes and toss to coat. Add the Parmesan, season to taste with salt and pepper and toss again. Transfer to a small baking sheet, drizzle with a little more oil and bake until golden and crisp, about 15 minutes.
For the dressing: Combine the Parmesan, yolk, lemon juice, anchovies, garlic and Worcestershire in a food processor. Pulse 3 to 4 times until well combined. While the processor is running, drizzle in the oil and process until a smooth emulsion forms, about 30 seconds. Season generously with salt and pepper.
For the bites: Tear the leaves from the romaine heart and arrange on a platter. Place a few croutons and tomato halves inside each leaf. Drizzle each leaf with about a tablespoon of dressing (you will have leftovers). Sprinkle the bites with Parmesan and salt and pepper to taste and enjoy.