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Good taste and an impressive presentation,
this extraordinary Caesar salad offers both. Recipe by Chef Octavio
Caesar Salad with
- Parmesan Chips:
2 tablespoons water
2 teaspoons egg white
1/4 cup all-purpse flour
1 cup (3 ounces) grated Wisconsin Parmesan cheese
- Herb Crouton:
1/3 cup extra virgin olive oil
1/3 cup melted butter
1 tablespoon each finely chopped Italian flat leaf parsley and
1 teaspoon freshly ground black pepper
1 brioche loaf, trimmed, cut into 2 1/2-inch cubes, hollowed
as a doughnut
- Caesar Dressing:
5 large cloves garlic, crushed
1/2 ounce pasteurized egg yolk product (equivalent of 1 egg yolk)
3 to 4 anchovy filets
1 teaspoon Dijon-style mustard
1 teaspoon red wine vinegar
1 teaspoon Worcestershire sauce
2 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil
2 ounces grated Wisconsin Parmesan cheese
Salt and freshly ground black pepper
6 hearts of romaine lettuce
- For Parmesan Chips: In bowl, lightly whisk
water, egg white and flour. Stir in Parmesan cheese. Spread cheese
mixture in circular manner, creating disks on non-stick baking
sheet. Bake at 325°F (160°C) for 25 minutes until golden
brown. Remove. Cool chips on hard surface.
- For Herb Crouton: Combine olive oil, butter,
parsley, thyme and pepper. Lightly coat brioche doughnuts with
mixture. Place on baking sheet. Bake at 325°F (160°C)
for 25 minutes until golden brown. Keep warm.
- For Dressing: Add garlic, egg yolk product,
anchovies, mustard, vinegar, Worcestershire sauce and lemon to
blender container. Puree several seconds. Slowly add olive oil
in thin stream. Add water if necessary to thin. Pour into bowl.
Add cheese, salt and pepper. Toss romaine hearts with dressing.
- To Serve: Center crouton on plate. Stuff
with dressed romaine leaves as in vase. Garnish with Parmesan
Makes 8 servings.
Note: You can use your favorite prepared
Caesar dressing to speed preparation.
Recipe and photograph courtesy of Wisconsin
Milk Marketing Board, Inc.
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