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CONTEMPORARY CAESAR SALAD WITH A DECONSTRUCTED DRESSING  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 Fillo Dough™ (5 sheets), thawed
1 tablespoon vegetable oil
12 baby romaine hearts, cleaned
1 lemon, peeled, cut into 12 segments 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 fillo rings, lightly oil twelve 3”x 1” metal rings. Cut the fillo dough into 12- 1” wide strips and loosely roll the fillo around the ring and place on a sheet pan. Bake in a preheated 375°F until golden brown. Cool slightly before removing fillo.
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 fillo rings. Drizzle with anchovy oil.
12 Servings
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