Caesar Salad with Creamy Roasted Garlic Dressing and Parmesan Crisp

Ingredients

• 4 tablespoons shredded Parmesan, plus 1/4 cup
• 3/4 cup Caesar dressing
• 4 cloves roasted garlic
• 1/4 cup mayonnaise
• 1 (10-ounce) bag chopped romaine hearts
• 1 cup seasoned croutons

Directions

Special equipment: 3-inch ring mold or clean tuna can with top and bottom removed

Preheat broiler.

To make Parmesan crisp: place 3-inch ring mold on baking sheet. Sprinkle 1 tablespoon of shredded parmesan into mold. Repeat 3 more times so there are 4 separate parmesan disks. Lay out crisps on a foil covered pan. Place under broiler for 3 to 4 minutes watching carefully until Parmesan turns golden brown. Remove from broiler and let cool.

In a blender combine Caesar dressing, roasted garlic cloves and mayonnaise. Blend on medium speed until creamy.

In a large bowl, add romaine, 1/4 cup Parmesan and croutons. Toss with salad dressing.

Carefully peel Parmesan crisps from foil.

Serve on chilled plates with Parmesan crisps upright in salad.