Caesar Dressing (& Parmesan Crisps)


For some reason, one of the things that I decided I wanted to make during 2011 was homemade salad dressing.  Since posting that list of things in January, I have made a vinaigrette and now, Caesar Dressing.   When I decided to have a chicken caesar salad on our dinner menu this week, I turned to my saved recipes and searched for dressings.  I found this one over at One Particular Kitchen, which was adapted from Rick Bayless.  Coincidentally, I also found these Parmesan crisps over at her site, as well.  I thought they'd be a great little addition to the top of our salad, and I was absolutely right!

For the Dressing:
1 Garlic Clove
1/2 cup Mayonnaise
3 tablespoons Lemon Juice
1 tablespoon Worcestershire Sauce
1/2 cup Olive Oil
Pinch of Salt
1 tablespoon Water

Crush peeled garlic into a 2 cup glass jar with a lid (I used a Ball jar).  Add the remaining ingredients to the jar.  Cover tightly and shake.  Store the jar in the fridge for up to 2 weeks.

For the Parmesan Crisps:
8 ounces Parmesan Cheese, shredded

Spray a baking sheet with non-stick cooking spray (or use a Silpat mat).  Put 1 tablespoon of cheese onto the pan and tap with the back of a spoon to flatten slightly.  Repeat, leaving about 1-2 inches between each pile of cheese.  Bake at 350 degrees for 4-5 minutes, until the cheese is melted and the edges start to brown--a little longer if you want them to be crispier.  Use these crisps to top salads, or just as a little snack on their own.