Market Salad with Bagna Cauda Dressing and Parmesan Crisps Gluten-Free Recipe
The classic Italian combo of garlic, anchovy, and lemon makes for a gutsy, intense Caesar-like dressing, while Parmesan crisps add a savory counterpoint to the delicate gluten free Caesar salad.
Market Salad with Bagna Cauda Dressing and Parmesan Crisps Gluten-Free Recipe
Servings 4
Ingredients
- 4 cloves garlic
- 2 (2-ounce) cans anchovy fillets, drained
- Zest and juice of 1 lemon
- 1/4 cup extra-virgin olive oil
- 6 cups mixed lettuces
- 4 radishes, trimmed and thinly sliced
- Freshly ground pepper
- 1 recipe Parmesan Crisps (below)
Instructions
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Combine the garlic, anchovies, and lemon zest and juice in a food processor and process until it forms a smooth paste, scraping down the sides as needed. Transfer to a small pan and warm over low heat, stirring, about 2 minutes, then slowly whisk in the olive oil until smooth. Keep warm.
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In a serving bowl, toss the lettuces and radishes with 3 tablespoons of the dressing. Add a few grinds of pepper. Pour the remaining dressing into a small pitcher or bowl. Serve the salad with the crisps and the extra dressing.
Parmesan Crisps
MAKES 12 CRISPS Easy and fancy is a combination we love, and these lacy, savory salad garnishes are exactly that.
Ingredients
- 1 cup grated Parmesan cheese
- 1 tablespoon chopped fresh rosemary
- Freshly ground pepper
Instructions
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Preheat the oven to 350°F. In a small bowl, mix together the Parmesan and rosemary and season with pepper.
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Drop tablespoonfuls of the cheese mixture 2 inches apart onto a nonstick or parchment paper-lined baking sheet. Using your fingers, pat down the mounds into 3-inch rounds and bake until the cheese is melted with golden brown edges, 5 to 6 minutes. Let cool on the baking sheet for a few moments to firm up, then, using a spatula, transfer the crisps to a cooling rack to cool completely.
Photography Renee Anjanette
