Description
John Reed, Executive Chef Food for Thought, Chicago, IL
Ingredients
- Caesar dressing:
- 2 egg yolks
- 2 garlic cloves, peeled
- 3 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1/2 cup vegetable oil
- 1/2 cup olive oil
- Anchovy drizzle:
- 3 tablespoons olive oil
- 1 tablespoon anchovy paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon black pepper, coarse ground
- Assembly:
- 3/4 cup Parmesan cheese, grated
- 1 set Athens® Ready-To-Go Phyllo Doughô (5 sheets), thawed
- 1 tablespoon vegetable oil
- 12 baby romaine hearts, cleaned
- 1 lemon, peeled, cut into 12 segments
Directions
In a blender, puree egg yolks, garlic, vinegar, Worcestershire sauce, and lemon juice. Slowly add the oils to make a thick dressing. Season with salt and pepper. If the dressing becomes too thick adjust with water. Chill. For the drizzle, whisk together olive oil, anchovy paste, Worcestershire sauce and black pepper. Wash the romaine hearts and pat dry. Keep chilled until needed.
Form the Parmesan cheese into 12 equal disks on a sheet pan lined with parchment paper. Bake in a preheated 375°F oven until golden brown. To make the Phyllo rings, lightly oil twelve 3″ x 1″ metal rings. Cut the Phyllo dough into 12- 1″ wide strips and loosely roll the Phyllo around the ring and place on a sheet pan. Bake in a preheated 375°F until golden brown. Cool slightly before removing Phyllo.
To assemble each salad, pool 1-1/2 oz. of the dressing on each plate and top with Parmesan crisp and lemon segment. Lightly coat each of the romaine hearts with dressing and place inside the Phyllo rings. Drizzle with anchovy oil.
