Yield: Yields 6 large dinner salads.
Caesar Cardini, a chef in Tijuana, Mexico, invented the Caesar Salad at his restaurant in the 1920s. He apparently had a deft hand with leftovers, as he used some Parmigiano cheese, garlic, olive oil, coddled eggs, and Worcestershire sauce to dress up romaine one night when he was running out of food. This version riffs on the classic with delicate frisee and endive, plus grilled chicken to make it hearty enough for a meal.
Toss the endive in the mixing bowl with 2 to 3 Tbs. dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Arrange the endive in the center of the romaine on each plate.
Toss the frisée in the mixing bowl with about 2 Tbs. of the dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Pile the frisee in the center of the salads. Sprinkle the remaining cheese, croutons, and the parsley over the salads. Serve.
Awesome recipe. Easily $9.95 in a restaurant.
VERY Good! My husband begged me to make it again!
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