Ingredients

  • 1 clove garlic
  • 1 whole anchovy fillets
  • 1 egg, coddled
  • ½ lemon, juiced
  • 55 milliliters olive oil, virgin premium
  • ½ teaspoon balsamic vinegar
  • 10 grams Parmesan Regiano cheese
  • 1 Romaine lettuce, cleaned and dried
  • Croutons
    • ⅓ baguette loaf, fat style
    • 1 clove garlic minced
    • 30 milliliters olive oil, virgin
    • Crisps
    • 30 grams Parmesan Regiano cheese, coarsely grated
    • 1 tablespoon chives, minced

Directions

1. In the bottom of a large wooden bowl, drizzle a little olive oil and mash the garlic cloves with a fork.
2. Add the anchovies and continue to mash together into a fine paste using the back of the wooden spoon. (5 min)
3. Place eggs in boiling water, removed from heat, for 1 minute to coddle. Immediately break the egg into the bowl and juice the lemon. Mix throughly, then add the olive oil and vinegar and blend. Mix in the parmesan. Can be made to this point hours ahead. (5 min)
4. Immediately before serving, add lettuce and toss the leaves so they are coated with dressing. Mix in the croutons. Serve on chilled plates and garnish each with a crisp and cracked pepper.
5. Croutons Prheat oven to 375*F/170*C/GM 5 Slice the bread into 1/2 inch cubes. Blend the garlic and olive oil in food processor or blender until smooth. Pour the mixture over the bread cubes and toss until well coated. Place the bread cubes in a single layer on a sheet pan and bake until golden brown, about 10-12 min. Take care not to burn. Keep extra croutons in air tight container. (10 min/loaf)
6. Crisps: Preheat oven to 400*F/200*C/GM 6.
7. Coarsely grate Parmesan cheese. Use large cookie cutter without handle for template. Place template on silicon/teflon sheet set in a baking sheet. Sprinkle cheese until moderately covered. Space 1" apart. Bake in oven 2 minutes until slightly golden brown. Remove and sprinkle with chives. Bake 30 seconds more until just golden. Cool slightly and then transfer to parchment paper. Store in air tight container. (15 min per 100g)
8. 200g parmesan made 38 crisps.

Notes
Notes:200g Parmesan made 38 crisps. 1 day old crisps were chewy/tough, not crisp. For 35 people, light dinner style buffet made 24 servings. Only used 1/3 of dressing and 1/2 of lettuce. All "crisps" gone. Was only veg, but as expected, hard to eat on small plates with other food. Take into consideration and don't make as much.

Serving Ideas:Original makes 4 servings, 1 head lettuce, 1 egg.

Suggested Wine:(x3 for premium oo, x3.5 for cheaper oo)


Categories
Salads
Keywords
Salads
MacGourmet downloadCaesar Salad. To import, drag image to your MacGourmet recipe box.