Try these easy entrees using Athens® and Apollo fillo dough.
CONTEMPORARY CAESAR SALAD WITH A DECONSTRUCTED DRESSING
John Reed, Executive Chef
Food for Thought, Chicago, IL
IngredientsCaesar dressing:2 egg yolks2 garlic cloves, peeled3 tablespoons red wine vinegar1 tablespoon Worcestershire sauce 1 tablespoon lemon juice1/2 cup vegetable oil1/2 cup olive oilAnchovy drizzle:3 tablespoons olive oil1 tablespoon anchovy paste 1 tablespoon Worcestershire sauce 1 tablespoon black pepper, coarse groundAssembly:3/4 cup Parmesan cheese, grated 1 set Athens® Ready-To-Go Fillo Dough™ (5 sheets), thawed1 tablespoon vegetable oil12 baby romaine hearts, cleaned1 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.