The Melting Pot Restaurant Copycat Recipe
4 cups Romaine lettuce, chopped
1/2 cup seasoned croutons
2 tablespoons Parmesan cheese, shredded
4 tablespoons Parmesan Encrusted Pine Nuts (recipe below)
fresh ground black pepper
Caesar Dressing (recipe below)
Combine all the ingredients except the pine nuts and cheese. Divide equally between two salad plates. Sprinkle with Parmesan cheese, pine nuts, and pepper.
1/4 cup grated Parmesan cheese
1/2 cup mayonnaise
1/2 tablespoon milk
1/2 tablespoon lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
1 small garlic clove, minced
1 small anchovy fillet, minced
salt and pepper to taste
Combine all ingredients except water in a bowl and whisk until blended. You may add water to reach the desired consistency if the dressing is too thick. You can store this is the refrigerator for up to 10 days. Makes one cup.
Parmesan Encrusted Pine Nuts:
2 tablespoons butter, melted
1/4 cup pine nuts or one small pkg
1/4 cup Parmesan cheese, grated
1 tablespoon sugar
Preheat oven to 350 degrees. Toss the pine nuts with melted butter and stir to coat.
Remove from the nuts from the bowl and discard the remaining butter. Sprinkle with grated Parmesan cheese and sugar and mix well. Spread on a parchment paper lined cookie sheet and bake for about 6 to 8 minutes, or until golden. Watch closely so they do not burn. Remove, let cool, and serve on top of your creamy Caesar salad.