Radicchio and Endive Caesar with Ciabatta Crisps Recipe

Radicchio and Endive Caesar with Ciabatta Crisps Recipe

  • 2 tablespoons fresh lemon juice
  • 2 teaspoons anchovy paste
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1 garlic clove, pressed
  • 1/2 cup plus 2 tablespoons olive oil
  • 3/4 cup freshly grated Parmesan cheese, divided
  • 12 1/3-inch-thick slices ciabatta
  • 1 large head of radicchio, leaves torn into pieces
  • 5 heads of Belgian endive, leaves separated
  • 4 ounces Parmesan cheese shavings
  1. Position rack in top third of oven and preheat to 450°F. Whisk lemon juice, anchovy paste, Dijon mustard, Worcestershire sauce, and pressed garlic in large bowl to blend. Whisk in 1/2 cup olive oil, then 1/4 cup grated Parmesan cheese. Season dressing to taste with salt and pepper.
  2. Place ciabatta on baking sheet; brush with 2 tablespoons oil, then sprinkle with pepper and remaining 1/2 cup grated cheese. Bake until crisp, about 15 minutes. Toss radicchio and endive with dressing in large bowl. Divide among plates. Top with cheese shavings. Serve with ciabatta crisps.