RECIPE: Caesar Salad With A Twist
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This idea from Posana Café in Asheville, North Carolina can turn what is typically a side salad into a main course salad. Hard boiled eggs and crispy prosciutto or bacon are added for protein. The romaine, Parmigiano-Reggiano cheese and dressing remain, except that the lettuce is not torn, the raw egg in the dressing becomes a hard-boiled egg, and the Parmigiano is shaved instead of grated. If you love citrus, add lemon or lime zest to the Caesar dressing. 1. PREHEAT oven to 375°F. Line two rimmed baking sheets with parchment paper. 2. DIVIDE 12 slices prosciutto (about 6 ounces) between baking sheets, laying them flat. Bake until fat turns golden and meat is darker, about 15 minutes (rotating baking sheets from top to bottom halfway through baking time). 3. TRANSFER prosciutto using tongs to paper towels to drain. It will crisp as it cools. Serve in whole pieces or crumbled. |
 Caesar salad with a twist. Serve a large portion as a main course with your favorite soup. Photo courtesy Posana Café | Asheville. |
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HAIL, CAESAR SALAD!
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