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727
Pine Restaurant 727 Pine Street Seattle, WA 98101 206-774-6400 |
Classic Caesar Salad Chef Shannon Galusha of 727 Pine – Seattle, WA Adapted by StarChefs Yield: 5 Servings Ingredients:
For dressing: One day prior to making the dressing, remove rind from the parmesan and roughly chop. Grate the rest and refrigerate. Add the chopped rind to the olive oil and cover. In a food processor, combine the egg yolks and whole egg. Add the eggs, vinegar, garlic, mustard, anchovies and lemon juice and purée. Remove the rind from the oil. Next, with the machine on slowly add the rind-steeped oil one Tablespoon at a time until it becomes opaque and begins to emulsify. (If it's glossy and thin, the dressing has "broken" and you must stop and remove the mixture from the bowl. In a clean bowl, add one egg yolk and again start adding the mixture back in one Tablespoon at a time.) Blend until you have incorporated the entire amount of oil, then add half of the grated cheese. Taste and adjust the seasoning with lemon juice, salt and pepper. For croutons and salad: As the croutons bake, prepare the salad. Remove the inner most lettuce leaves from the romaine hearts and discard. Wash romaine hearts with the baby red romaine. Dry lettuce thoroughly in a salad spinner or by patting gently with paper towels. To serve, toss lettuce with chopped garlic and just enough dressing to lightly coat the leaves. Distribute salad among 5 plates and garnish with croutons, grated Parmesan, and anchovies. Wine pairing:
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1
whole egg
