Ingredients:

2 cups (16 oz.) freshly grated Parmesan-Reggiano cheese (grate cheese using the smallest half-moonlike cutting edge on a stainless steel grater)

1 Caesar Classic or Vinaigrette Salad Kit

1 fresh head of romaine lettuce

6 anchovy fillets (optional for garnish)

 

Directions:

Preheat oven to 350 ? F. Place oven rack in the middle. Line a baking sheet with parchment paper. Make 1⁄3-cup-size mounds of grated cheese, 4 inches apart on the baking sheet. Gently spread cheese into very thin circles (if too thick, they will not become crispy). Bake approximately 5 minutes until cheese is melted and turns into a crunchy, light golden crust. Don’t overcook, as they will become bitter. Remove from oven and allow to cool 1 minute. Carefully remove crisps with thin metal spatula, placing on paper towels to drain. While still warm, place rounds into 6- inch ramekins or over inverted water glasses to shape. Remove from shaping when completely cool. Prepare Et Tu Caesar Classic or Vinaigrette Salad Kit as directed on package. Place the prepared salad on 6 medium-size dinner plates. Place 1 Parmesan Cheese Basket on top of each salad. Fill each basket with remaining salad. Garnish as desired.

 

(Serves 6)