405 8th Street N.W.
Washington, DC 20004
Organized Caesar Salad
Chef Katsuya Fukushima at Café Atlantico – Washington, D.C.
Adapted by StarChefs
Yield: 6 Servings
Place everything but the oil in a blender or food processor. An immersion blender may also be used. At a low speed, begin to blend the ingredients together. Once the mixture is smooth in consistency, gradually add the oil in a slow steady stream. Once it begins to emulsify, you can increase the flow. After all of the oil is added and the dressing has completely emulsified, turn off the blender. Adjust seasoning with salt and pepper to taste.
Trim off the crust of the brioche slices. Cut into ½-inch batons. Place on a baking tray and toast at 250°F for about 3 minutes or until golden brown on the outside. Keep an eye on it – the high fat content in the bread makes it easy to burn.
Peel the jicama. On a meat slicer, slice the jicama paper-thin. If using a mandolin, block off the jicama so that it will fit the width of the mandoline. Carefully make paper-thin slices. Stack slices and wrap with plastic wrap.
To serve, place two rounds per plate, with a small spoonful of dressing in between the two. Put a small amount of dressing on top of each round. Top one round with a quail egg yolk and the other with a small mound of finely grated Parmesan cheese. Serve immediately.