• 1 cup shredded parmesan cheese
  • 1/4 cup Hellmann's or Best Foods Real Mayonnaise
  • 1/2 avocado (ripe, peeled)
  • 2 tablespoons lime juice
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic
  • 1 teaspoon anchovy paste (or 1 anchovy fillet)
  • 10 cups torn romaine lettuce leaves (about 16 oz.)
  • 1/4 cup grated parmesan cheese


  1. Sprinkle about 3 tablespoons shredded Parmesan cheese to form a 3-inch circle in 10-inch nonstick skillet sprayed with nonstick cooking spray over medium heat. Cook 2 minutes or until cheese is golden and firm enough to turn over. Cook an additional 30 seconds. Remove and cool on paper towels. Repeat with remaining cheese to make 6 crisps; set aside.
  2. Process Hellmann's® or Best Foods® Real Mayonnaise, avocado, lime juice, olive oil, garlic and anchovy in blender or mini food processor until smooth, scraping sides occasionally.
  3. Toss mayonnaise dressing, lettuce and grated Parmesan cheese in large bowl. Season, if desired, with freshly ground pepper. Serve garnished with Parmesan crisps.
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