Garden Hearts® Ultimate Restaurant Caesar Salad
Ingredients:
|
Garden Hearts® Hearts of Romaine Lettuce |
| 50 |
egg yolks (pasteurized, frozen yolks or 25 whole eggs) |
| 200 |
flat anchovy filets, mashed (2 cans) |
| 50 |
large garlic cloves, minced |
| 6 |
tablespoons Dijon mustard |
| 6 |
tablespoons whole-grain mustard |
| 32 |
ounces lemon juice, freshly squeezed |
| 42 |
ounces vinegar |
| 3 |
tablespoons kosher salt |
| 4 |
teaspoons black pepper, freshly ground |
| 2 |
gallons fruity, extra virgin olive oil |
| 10 |
cups Parmesan cheese, freshly grated |
1. Cut one inch from the base of the Garden Hearts® and separate into individual leaves. Rinse under cold, running water. Pat gently dry with paper towels, wrap in clean cloth or paper towel, and refrigerate for 30 minutes.
2. In a large mixing bowl or bucket, combine eggs, anchovies, garlic, mustards, lemon juice, vinegar, salt and pepper. Using a Bermixer, slowly add the olive oil until dressing is fully emulsified. Add salt and pepper to taste.
3. Toss whole-leaf Garden Hearts® in dressing. Add Parmesan cheese and croutons. Arrange leaves on a serving plate, top with a few extra croutons and garnish with whole anchovy filets, if desired.
Polenta Croutons
Cooked and finished polenta (Quick polenta works well.)
Fine yellow cornmeal
Corn oil
Pour cooked polenta into a well-oiled sheet pan; spread to half-inch think, and let cool. Once firm and cold, slice polenta into half-inch cubes and toss in cornmeal until lightly coated. Heat in oil in a sauté pan over medium heat, add polenta pieces a few at a time, and cook until golden and crisp. Transfer croutons to a paper towel to drain. Serve warm or at room temperature.
Herb & Garlic Baguette Croutons
| 10 |
baguette loaves of French bread |
| 4 |
sticks of butter, unsalted |
| 2 |
cups extra virgin olive oil |
| 6 |
tablespoons garlic, minced |
| 4 |
tablespoons Italian herb mix |
Preheat oven to 350 degrees Fahrenheit. Thinly slice bread. In a large sauté pan, melt butter and olive oil over medium heat. Add garlic and herbs and sauté over low heat for 5 minutes. Add bread slices and toss until well coated. Transfer to a large sheet pan and bake approximately 20 minutes, turning croutons frequently until golden and crisp.
| Chef Comments: "Garden Hearts® quality, value and easy prep make this product a ‘must-use’ for every culinary professional." |
|
|
Chef Beat Giger, CEC, AAC
Corporate Chef & Director of Special Events
Pebble Beach Resorts
|
|
