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Caesar Salad Spears Recipe


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

Caesar Salad Spears Recipe


  1. Preheat the oven to 350°. 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.
  2. Meanwhile, in the same bowl, using a spoon, mash the anchovies to a paste with the garlic and a pinch of salt. Whisk in the mayonnaise, lemon zest and lemon juice, then whisk in the remaining 2 tablespoons of olive oil and season with salt and pepper. Stir in the 1/4 cup of grated cheese.

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