2 heads washed romaine lettuce, wash, dry and chill the romaine hearts of the lettuce.
Caesar Dressing
1 TB garlic chopped
2 eggs
½ cup parmesan grated
¼ cup balsamic vinegar
¼ cup red wine vinegar
1 TB deli mustard (whole grain style)
1 TB Dijon mustard
2 TB anchovy filets
1 TB salt
1 tsp black pepper
1 ½ cups Canola oil
1 ½ cups olive oil
Combine the garlic, eggs, parmesan, vinegars, mustards, anchovies, salt and pepper into a food processor
With the machine still running, add the oils to form an emulsion. Slowly keep combine until all the oil is incorporated.
Gently toss the romaine lettuce in a large bowl with the Caesar dressing without breaking. Place garlic Tuile on a plate and put lettuce servings under it. Garnish with fresh shredded parmesan cheese and black pepper.
Garlic Tuile:
Soften 4 Tablespoons Butter
¼ cup four
1 tb sugar
1 ½ tsp salt
1 egg
Finely minced garlic…minced fine enough to make a paste. 1- 2 TB
Soften butter until it's still cool to the touch Wisk
Preheat the oven to 325° and put a silicone sheet
No comments:
Post a Comment
Thank you! I love comments!