Caesar Salad Summer Rolls

To every kid who felt his mother’s wrath every time he ate salad with his fingers: I feel your pain. Now our long struggle is over- Caesar salad has gone handheld.

1. Chop the lettuce into ½ inch pieces and put in a bowl.  For the dressing, in a small bowl whisk together the anchovy paste, mustard, garlic and lemon juice; whisk in the oil.  Toss the lettuce with half of the dressing and all the Parmesan cheese.


2. Fill a large bowl with hot tap water.  Dip a sheet of rice paper into the water for 10 to 15 seconds.  (If the rice paper sheet is not pliable enough, it will break.)  Once the rice paper is softened, place it on a large plate.  Place 2 to 3 tablespoons of the salad just below the center of the sheet; add 4 or 5 croutons.  Fold the bottom of the sheet over the salad, then fold the sides over the salad.  Roll up from the bottom.  Set aside, covered with a damp towel to keep the rolls from drying out while you make the rest.  Serve with the remaining dressing as a dipping sauce.

© Pop Cuisine Publishing, Take This Dish and Twist It (Meredith Books, 2008)