Ingredients

• 1 head romaine lettuce, chopped into bite-sized pieces
• 3 clove garlic, minced
• 0.5 cup mayonnaise
• 2 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 2 tablespoon extra-virgin olive oil
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper
• 1 cup Parmesan cheese, finely grated
• 0.25 teaspoon garlic powder

Steps

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together minced garlic, mayonnaise, lemon juice, Worcestershire sauce, Dijon mustard, salt, black pepper, and garlic powder until smooth and well combined.
3. Drizzle in the extra-virgin olive oil while whisking until the dressing is emulsified and creamy. Taste and adjust seasoning if needed.
4. Spread the grated Parmesan cheese in small mounds (about 1 tablespoon each) onto the prepared baking sheet, spacing them 2 inches apart.
5. Bake the Parmesan mounds for 8 minutes, or until golden brown and crispy at the edges.
6. Remove the baking sheet from the oven and let the Parmesan shards cool on the pan for 2 minutes until they harden and crisp up.
7. Carefully peel the cooled Parmesan shards off the parchment paper and break any large pieces into bite-sized shards.
8. Place the chopped romaine lettuce in a large mixing bowl.
9. Pour the Caesar dressing over the lettuce and toss until every piece is evenly coated.
10. Divide the dressed salad among serving plates and top each portion with crispy Parmesan shards.
11. Serve immediately while the Parmesan shards are still crispy.