Caesar Salad

Photograph by Mike Arrison
In my short time on this planet, I have yet to find someone who doesn’t like caesar salad. The salty dressing with crunchy romaine, delicious! The very well known restauranteur, Stephen Starr is famous for his different versions of Caesar- either spiced cashews with wonton crisps from Buddakan or a Parmesan crisp with a classic dressing from Continental. Since he took this delicacy off of the menu at Continental, I decided to honor it by creating my own. Not only is this salad extremely tasty, but the fabulous presentation is bound to make a great impression on anyone that you're making it for.
First, I replaced the Parmesan crouton, with a Parmigiano Cup. For some extra crunch, I made some delicious baked croutons with baguette, olive oil, salt and pepper. I replaced the classic dressing with some anchovy paste- for the salty bite, mustard- for tanginess, egg yolk- for richness, fresh lemon juice and zest- for citrusy zing, as well as some Parmigiano. My trick with the dressing is to add water, this will help to coat the leaves of romaine without overwhelming them.

Caesar Salad
Yields: 4 Servings
Romaine lettuce, hearts
1 demi baguette
1 cup Parmigiano Reggiano, finely grated
3/4 cup Parmigiano Reggiano, grated
1 egg yolk
1 lemon, zest and juice
1/4 tablespoon anchovy paste
1 tablespoon mustard
1 clove garlic, minced
1 cup olive oil
kosher salt
black pepper

Place the egg yolk, lemon juice and zest, anchovy paste, mustard, garlic and water into a food processor. Pulse until ingredients are combined. Slowly pour the olive oil through the feed tube while pulsing. Finally, add the grated cheese, salt and pepper, then pulse until combined.
Preheat oven to 350 degrees. Slice the romaine hearts into small bite-size pieces and set aside. Slice the baguette into small chunks the size of a crouton; toss with olive oil and sprinkle with salt and pepper. Put the baguette pieces onto a baking sheet and place in the oven for 12 minutes; toss every five minutes.
Meanwhile, place the finely grated cheese onto a piece of parchment paper on a baking sheet. Spread it into four thin circles, and bake them in the oven for four minutes. The cheese will be slightly brown and bubbly. Remove the cheese from the oven and let cool for one minute. Carefully remove it from the baking sheet with a spatula, and stuff the circles into a muffin pan, creating cups. Let that cool. Immediately before plating, toss the romaine pieces with enough dressing to coat.

1 comment:

  1. I really love the recipes you feature on your blog. This one is awesome! Bite sized caesar salads?! Outstanding!

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