CAESAR SALAD SPEARS

1/4 cup extra-virgin olive oil
Several Belgian endives
1/2 finely grated lemon zest
3 anchovy fillets, mashed
Kosher salt and freshly ground pepper
2 TBSP fresh lemon juice
2 cups 1/4-inch-diced white bread (to make croutons)
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
1/4 cup mayonnaise
1 small garlic clove, smashed

Preheat the oven to 350 degree F. In a medium bowl, toss the bread with 2 tablespoons of the olive oil, and season with salt and pepper.

Spread the bread on a baking sheet and toast for about 10 minutes, stirring once, until golden and crisp.

Meanwhile, in the same bowl, using a spoon, mash the anchovies to a paste with the smashed garlic and a pinch of salt.

Whisk in the 1/4 cup mayonnaise, lemon zest and 2 TBSP lemon juice.

Then whisk in the remaining 2 TBSP of olive oil, and season with salt and pepper. Stir in the 1/4 cup of grated cheese.

Trim the endives and remove the largest leaves from all but one of the heads. Stack the leaves and trim them to about 4 inches. Thinly slice the remaining 1 endive, along with the trimmings of the 6 other heads (you should have about 3 cups), and toss with the dressing.

Spoon the salad onto each spear and garnish with the croutons and grated cheese. Serve immediately.

NOTE: You can make the croutons a day or two in advance and keep in a sealed plastic baggie until you’re ready to serve.

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