BullFrogs Grilled Caesar Salad
October 22nd, 2008
Serves 6
Paired with Stone Cellar Pinot Grigio
For dressing:
12–13 anchovies
4 egg yolks
3 tablespoons lemon juice
1⁄4 cup white wine vinegar
1 tablespoon Worcestershire sauce
3 tablespoons garlic, minced
4 cups olive oil
2 teaspoons kosher salt
1 teaspoon ground black pepper
3 tablespoons warm water
11⁄2 cups Parmesan cheese
For tomato concassée:
4 Roma tomatoes, diced w/seeds removed
1 teaspoon garlic, minced
1 ounce fresh basil, chopped into a
chiffonade (rolls of several leaves cut
into small, ragged strips)
salt
black pepper
For balsamic reduction:
16 ounces balsamic vinegar
For black olive topaz:
1 loaf sourdough bread, thinly sliced
2 ounces olive oil
1 tablespoon garlic, minced
8 ounces kalamata black olives
1 ounce fresh basil chiffonade
salt
black pepper
For salad:
3 hearts of Romaine lettuce
6 ounces Parmesan cheese
8 ounces Caesar dressing
4 ounces balsamic reduction
12 ounces tomato concassée
pesto oil to taste
To prepare dressing: Combine anchovies, egg yolks, lemon juice, vinegar, Worcestershire sauce and garlic. Blend ingredients in warm water while slowly drizzling in olive oil. Blend until an emulsion is formed. Add salt, pepper and cheese, and blend again.
To prepare tomato concassée and topaz: Mix ingredients with a fork, and refrigerate.
To prepare crostini: Preheat oven to 400ºF. Mix tomato concassée, kalamata black olive topaz. Top thinly sliced bread, and toast for three minutes.
To prepare balsamic reduction: over low heat reduce until it has the consistency of syrup.
To plate: Preheat a barbecue grill. Chop Romaine lettuce hearts in half lengthwise. Brush pesto oil onto lettuce. Place lettuce on grill, and cook for about one minute on each side. Cut core out of lettuce, and place on a plate. Drizzle dressing and balsamic reduction over the top. Sprinkle with cheese. Garnish with crostini and tomato concassée.
Good Luck and Bon Appétit Executive Chef Anthony J. Burke C.E.C.