Caesar Salad in a Parmesan Bowl

Topped with toasted capers, lush with garlic, and served up in a lacy Parmesan cheese bowl, this Caesar Salad is a sensational start for a dinner party. I've made the dressing for years and originally developed this recipe for my book Sophisticated Entertaining. The Parm bowl is something I had always wanted to try and after a bit of experimenting found that a piece of toast in the bottom of the bowl helps it keep its shape. What I like about this recipe for a dinner party is that you can make the Parm bowls, dressing, and toasted capers ahead of time and then toss it all together with the Romaine lettuce when it's time to serve.

• 1 tablespoon olive oil
• 2 tablespoons capers, drained
• 1 head Romaine lettuce, washed, cut into bite-size pieces
• 1 cup croutons
  
  For Each Parmesan Bowl
• Olive oil
• 1 cup shredded Parmesan cheese
• 1 piece toast (white bread)
  
  Caesar Dressing
• 2 cloves garlic, peeled
• 1 (2 oz.) can anchovy fillets, drained
• 1/2 cups mayonnaise
• 1 egg
• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons lemon juice
• 1/2 tablespoon capers
• 1/2 tablespoon Worcestershire sauce
• 1 teaspoon grainy brown mustard
• 1/4 cup freshly grated Parmesan cheese
• 1/2 teaspoon freshly ground pepper

Heat oil in a large skillet over high heat. Add capers and cook, stirring occasionally, until capers are crisp and toasted, about 10 minutes. Remove from heat and set aside. Cool to room temperature.

To make Parmesan Cheese Bowl: Use a soup-size bowl as a mold, and turn it upside down on a dinner plate. Lightly coat the entire surface of a large, non-stick skillet with olive oil, and heat over high heat. Scatter shredded Parmesan cheese in skillet; scatter up sides as well for a larger bowl. Place the toast in the center of the skillet, lightly pressing down into the cheese. Cook for 30 – 60 seconds, until the surface of the cheese appears dry and the sizzle sound stops. Use a spatula to carefully peel the cheese, in one whole piece, from the skillet and immediately invert cheese on to upside down bowl. The toast should be centered on the bowl, and the cheese sides will drape down, forming a ruffled edge. Cool completely.

To make Caesar Dressing: Place garlic and anchovies in a food processor and process until minced. Add remaining ingredients and process until mixture is smooth and blended. Pour into a large plastic container with an airtight lid. Store in an airtight container in the refrigerator for up to 1 day or until ready to serve.

Just before serving add lettuce, croutons, and dressing into a large bowl. Toss salad until thoroughly coated and transfer to Parmesan cheese bowl that is set on a dinner plate. Top each salad with toasted capers and serve.

Makes about 4 servings

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