Radicchio and Endive Caesar with Ciabatta Crisps

• 2 tablespoons fresh lemon juice
• 2 teaspoons anchovy paste
• 2 teaspoons Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1 garlic clove, pressed
• 1/2 cup plus 2 tablespoons olive oil
• 3/4 cup freshly grated Parmesan cheese, divided
• 12 1/3-inch-thick slices ciabatta
• 1 large head of radicchio, leaves torn into pieces
• 5 heads of Belgian endive, leaves separated
• 4 ounces Parmesan cheese shavings

1. Position rack in top third of oven and preheat to 450F.
2. Whisk lemon juice, anchovy paste, Dijon mustard, Worcestershire sauce, and pressed garlic in large bowl to blend.
3. Whisk in 1/2 cup olive oil, then 1/4 cup grated Parmesan cheese.
4. Season dressing to taste with salt and pepper.
5. Place ciabatta on baking sheet; brush with 2 tablespoons oil, then sprinkle with pepper and remaining 1/2 cup grated cheese.
6. Bake until crisp, about 15 minutes.
7. Toss radicchio and endive with dressing in large bowl.
8. Divide among plates.
9. Top with cheese shavings.
10. Serve with ciabatta crisps.

lemon juice, anchovy paste, mustard, worcestershire sauce, garlic, olive oil, freshly grated parmesan cheese, ciabatta, head of radicchio, endive, parmesan cheese shavings

Taken from www.epicurious.com/recipes/food/views/radicchio-and-endive-caesar-with-ciabatta-crisps-231582 (may not work)