Café Atlántico
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

    NOTE: this dish uses special equipment,
  • immersion blender, food processor, or blender
  • rasp (fine grater)
  • Japanese mandolin or small meat slicer
Ingredients: Organized Caesar Salad On StarChefs
  • 1 clove garlic
  • 1 Tablespoon black pepper
  • 1 teaspoon Tabasco
  • 5 anchovy fillets
  • 1/3 cup lime juice
  • 2 Tablespoons Worchesteshire sauce
  • ¼ cup Parmesan cheese, grated
  • 8 Tablespoons Dijon mustard
  • 1/3 cup red wine vinegar
  • 2 cups corn oil
  • Salt
  • Brioche slices
  • 1 medium-sized jicama, peeled
  • 6 quail eggs, yolks only
  • Parmigiano Reggiano, finely grated
  • Freshly ground black pepper
  • Sea salt
  • Romaine lettuce hearts, ribs removed
  • 6 Spanish anchovy fillets
For dressing:
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.

For salad:

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 finish:
Place a large piece of plastic wrap on a flat work surface. Lay three jicama slices out on top of the plastic, overlapping the slices slightly. Lay another row of jicama on top, slightly overlapping the first row. Place a strip of anchovy filet horizontally across the jicama, 1/3 of the way from the bottom. Next to the anchovy, lay out a strip of brioche croutons. On top of that, place a row of small romaine leaves. (If the leaves are large, cut them into strips.) Season with salt and pepper and roll the jicama as if making a maki roll. Use the plastic wrap as a guide to help keep the roll firmly together, but do not incorporate in the roll. Carefully remove plastic wrap and trim off the ends. Cut into 1-inch rounds.

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.

Wine pairing:
An Oregon Pinot Gris such as the Lemelson Pinot Gris Tikka’s Run 2001 from the Willamette Valley

Published: October 2004