Recipe Details

Ingredients

• ⅓ cup sliced red onion

• ¾ cup grated Parmesan cheese, divided

• ¼ cup extra-virgin olive oil

• 1 large egg yolk (see Tip)

• 2 tablespoons lemon juice

• 1 clove garlic, peeled

• 1 ½ teaspoons anchovy paste or 2 anchovy fillets, minced

• ½ teaspoon Dijon mustard

• ¼ teaspoon kosher salt

• ¼ teaspoon ground pepper

• 5 cups chopped romaine lettuce

• 5 cups baby spinach

• 4 cups chopped kale

Description

1. Preheat oven to 350 degrees F. Line a large baking sheet with a silicone baking mat or parchment paper.

2. Place onion in a small bowl and cover with ice water. Set aside.

3. Spread 1/2 cup Parmesan into a 9-by-7-inch oval on the prepared pan. Bake until lightly browned and crisp, 10 to 14 minutes. Let cool on a wire rack.

4. Meanwhile, combine oil, egg yolk, lemon juice, garlic, anchovy, mustard, salt and pepper in a food processor (preferably a mini food processor). Process until creamy. Add the remaining 1/4 cup Parmesan and pulse to combine.

5. Combine romaine, spinach, kale and the dressing in a large bowl and toss to coat. Transfer to a serving platter. Drain the onion and pat dry with paper towels. Break the Parmesan crisp into large pieces and scatter over the top of the salad along with the onion.