Cristina’s Parmesan Salad Bowls With Light Caesar Salad

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Cristina Ferrare


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1? cups Parmesan cheese , coarsely grated

1 garlic clove, peeled and smashed

3 tbsps extra-virgin olive oil

3 cups ½–inch bread cubes from 1 baguette or sourdough loaf

2 heads romaine lettuce

1 tbsp plus 2 tsps fresh lemon juice

1 tsp Dijon mustard

1 tsp Worcestershire sauce

¼ tsp kosher salt

1 small to medium garlic clove, minced or pressed through a garlic press

4 anchovy fillets, chopped into a paste

¼ cup extra-virgin olive oil

2 tbsps canola oil

½ cup plus 2 tbsps freshly grated parmesan cheese

1 small can anchovies for garnish

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