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Caesar Salad with Yuzu and Asian
Greens
Chef Johan Svensson of riingo – New York, NY
Adapted by StarChefs
Yield: ½
quart
Ingredients:
- Mixed greens (tatsoi, mizuna, and romaine lettuce), washed and dried
- ½ cup yuzu juice*
- 1 egg yolk
- 1 Tablespoon rice wine vinegar
- ½ quart olive oil or canola oil
- Black pepper
- Salt
- 1 ounce Parmesan cheese, grated
*Also called citron, yuzu is a sour Japanese citrus fruit that can
be found in Asian markets and specialty food shops.
Method:
Tear mixed greens into bite-sized pieces. Place in a bowl
and reserve.
In a blender or food processor, combine the yuzu juice, egg yolk, and
rice wine vinegar until smooth. Gradually add the oil in a slow, steady
stream until the dressing emulsifies and becomes thick and creamy enough
to coat the back of a spoon. Adjust seasoning with salt and pepper to
taste.
In a large bowl, toss greens with just enough dressing to lightly coat
the leaves. Reserve remaining Caesar dressing in an air-tight container
and keep refrigerated for up to 1 week.
To serve, place salad in a serving bowl or divide among individual plates,
if desired. Garnish with grated Parmesan cheese and serve immediately.
Wine pairing:
A New Zealand Sauvignon Blanc such as the Seresin Sauvignon Blanc 2003
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