Deconstructed Caesar Salad Recipes

Steps:

• Position one oven rack 4 to 5 inches below the heat source (leave the other rack in the center of the oven) and preheat the broiler. Coat a sheet pan with cooking spray.
• Make the Caesar dressing: Combine the mayonnaise, anchovy paste, lemon juice, garlic, mustard, Worcestershire sauce, and pepper in a small bowl. Slowly whisk in the oil.
• Brush the cut sides of the romaine hearts with 1 tablespoon of the oil. Place them, cut side up, on the sheet pan. Broil the romaine hearts until they are slightly wilted and lightly browned, 1 1/2 to 2 minutes. Transfer to a platter.
• Preheat the oven to 425°F.
• Toss the chicken with the remaining 1 tablespoon oil, the mustard, and thyme. Place the breasts and the bread slices on the sheet pan and roast in the center of the oven until an instant-read thermometer inserted horizontally into the center of the chicken registers 160°F and the bread is toasted, 8 to 9 minutes.
• Transfer the chicken to a cutting board. Let it rest 5 minutes before cutting it across into 1/4-inch-thick slices. Place the chicken and toasts on the platter with the romaine; drizzle with the dressing and sprinkle with the Parmesan.

Steps:

• Heat grill pan over high heat.
• For the salad, in a small bowl combine olive oil, garlic, a few pinches of salt and about 15 grinds pepper. Cut lettuce heads in half lengthwise and brush with olive oil mixture.
• Grill lettuce until nicely blackened and wilted. Grill in stages if your grill pan isn't large enough to grill in one stage. Transfer lettuce to a serving platter.
• Squeeze lemon over the lettuce. Sprinkle shaved Parmesan over the top, drizzle with the anchovy oil and finish with parsley.

Steps:

• Place lettuce on a work surface with the natural curve facing up. Divide anchovies, eggs, onion, lemon segments, garlic, cheese and capers among leaves.
• Drizzle with vinegar and oil. Place on platter and serve.

Steps:

• Using back of spoon, mash anchovy to puree in small bowl. Whisk in grated Parmesan cheese, mayonnaise, fresh lemon juice, Dijon mustard, minced garlic, and Worcestershire sauce. Gradually whisk in 1/4 cup olive oil. (Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.)
• Heat 3 tablespoons oil in medium nonstick skillet over medium-low heat. Add flattened garlic and sauté until golden, about 4 minutes; discard garlic. Add sourdough bread cubes and sauté until golden brown and crisp, about 9 minutes. Transfer bread cubes to paper towels and drain. (Can be made 1 day ahead. Cool completely, then store airtight at room temperature.)
• Arrange 4 large romaine lettuce leaves on each of 2 plates. Top each with 4 smaller leaves. Top lettuce with tomatoes. (Can be made 3 hours ahead. Cover with plastic wrap and refrigerate.) Drizzle salads with dressing. Top with croutons and Parmesan shavings. Season generously with pepper and serve.