A delightful twist on the classic Caesar salad, featuring crispy garlic bagel crisps and a tangy homemade dressing.
Preheat your oven to 325°F (160°C).
Ensure the oven is fully preheated for even baking.
Melt the butter and mix it with minced garlic in a bowl.
Use a microwave or stovetop to melt the butter quickly.
Slice the onion bagels into thin rounds.
Try to keep the slices even for uniform crispiness.
Toss the bagel slices in the butter mixture until evenly coated.
Ensure each slice is well coated for maximum flavor.
Spread the coated bagel slices on a baking sheet and bake until golden and crisp, about 30 minutes.
Check halfway through baking and flip the slices for even browning.
Whisk together olive oil, red wine vinegar, lemon juice, Worcestershire sauce, Dijon mustard, grated lemon peel, and minced garlic to make the dressing.
Taste the dressing and adjust seasoning if needed.
Chop the romaine lettuce and place it in a large bowl.
Wash and dry the lettuce thoroughly to keep it crisp.
Add the grated Parmesan cheese and the prepared bagel crisps to the bowl with the lettuce.
Toss gently to avoid breaking the crisps.
Drizzle the dressing over the salad and toss to combine.
Add the dressing gradually to avoid overdressing.
Serve the salad immediately and enjoy!
Garnish with extra Parmesan or a lemon wedge for presentation.
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