Surreal Caesar Salad Bouquets
Source of Recipe
The Toronto Star
List of Ingredients
CROUTON VASES:
1 baguette, sliced in 6 pieces (each 3 to 4 inches)
3 tbsp extra-virgin olive oil
SALAD:
1 egg
1 tsp coarse kosher salt
1/2 tsp coarsely ground pepper
3 large cloves garlic
1 large anchovy
1 tbsp worcestershire sauce
1 tsp dijon mustard
2 tbsp lemon juice
1-1/4 cups extra-virgin olive oil
24 to 30 tender, medium-sized, inner leaves of romaine
About 3/4 cup freshly grated parmigiano-reggianoRecipe
For crouton vases, remove bread from inside baguette pieces, leaving only thick, firm crusts. (Set aside bread for other uses.) Place baguette crusts in large bowl. Drizzle with oil. Smear and squeeze gently to cover with oil inside and out.
Place on baking sheet with holes facing sideways. Bake in preheated 350F oven 15 minutes or until golden and crunchy.
For salad, bring small pan of water to boil over high heat. Slide in egg and cook 1 minute. Drain. Rinse under cold water.
Put salt and pepper in big wooden salad bowl. Add garlic and break up with fork. Using back of spoon, mash garlic, salt and pepper into paste. Blend in anchovy with back of spoon. Stir in worcestershire and mustard. Stir in yolk of egg (discard white).
Stir in lemon juice. Stirring constantly, drizzle in oil. (Makes about 1 1/2 cups dressing; you will have some left over.)
Place 1 crouton vase hole-side up on each of 6 plates. Insert 4 to 5 romaine leaves upright into each vase.
Drizzle each bouquet with about 2 tablespoons dressing. Sprinkle cheese over and around bouquet.
"Pluck" and eat romaine leaves with fingers. Wipe up extra dressing and cheese on plate with leaves. Tear off pieces of crouton to eat.
Makes 6 servings.
|
|
member logon
