Crunchy Caesar Salad

Ingredients for the salad

• Endive
• Caesar dressing
• Eggs
• Italian herbs
• chickpeas
• Garlic powder
• Mild paprika
• Olive oil
• Aged cheese
• Tomatoes

Ingredients for dressing

• ½ cup mayonnaise
• 1 medium garlic clove, minced
• 2 teaspoons lemon juice, to taste
• 1 teaspoon Dijon mustard
• ½ teaspoon Worcestershire sauce*, to taste
• ⅛ teaspoon fine salt
• ⅓ cup (1 ounce) finely grated Parmesan cheese
• 1 tablespoon water
• Freshly ground black pepper, to taste

Steps

• Preheat the oven to 220 degrees.
• Put the chickpeas in a colander, rinse, and let them drain well.
• Dry them.
• Place the chickpeas in an oven dish and sprinkle with
  • paprika, Italian herbs, garlic powder, pepper, and salt. Drizzle with olive oil and toss together.¹
• Bake in the oven for 25 minutes. Stir a few times during baking.
• Bring water to a boil for the eggs. Cook the eggs.

  Caesar Dressing

  Either buy or make with this recipe as an example:

  • Whisk every dressing ingredient.
  • Check and correct.
• Cut off the green part of the endive, place in a colander, rinse, and let drain.
• Wash the cherry tomatoes and cut them in half
• Grate the cheese
• Place the endive and cherry tomatoes in a bowl and add the Caesar dressing.
• Season to taste with salt and pepper.
• Divide the salad among the plates along with the crispy chickpeas and grated cheese.

Based on this recipe.

1. Alternatively, place all the herbs and spices in a skillet with the oil and warm the oil for some minutes. Use a strainer to separate. Keep both. Use the fragant oil for the chickpeas in the oven and add the herbs when removing the chickpeas from the oven. ↩