Best Caesar Salad with Crispy Parmesan

Ingredients

• 1/3 cup sliced red onion
• 3/4 cup grated Parmesan cheese, divided
• 1/4 cup extra-virgin olive oil
• 1 large egg yolk (see Tip)
• 2 tbsp lemon juice
• 1 clove garlic, peeled
• 1 1/2 tsp anchovy paste or 2 anchovy fillets, minced
• 1/2 tsp Dijon mustard
• 1/4 tsp kosher salt
• 1/4 tsp ground pepper
• 5 cup chopped romaine lettuce
• 5 cup baby spinach
• 4 cup chopped kale

Instructions

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.