Romaine Recipe
Parmesan custard, sumac Caesar dressing, crispy bacon, cured duck yolk, sourdough.
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Ingredients
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Salad Base
Parmesan Custard
Sumac Caesar Dressing
Cured Duck Yolk
Method
Preparation
- 1
Cured Duck Yolk
In a bowl, mix salt and sugar in equal parts. Coat the duck yolks with the mixture and place them in a shallow dish. Cover and refrigerate for 3 days until cured. Rinse and pat dry before use.
- 2
Parmesan Custard
Preheat the oven to 325°F (160°C). In a saucepan, combine heavy cream and grated Parmesan cheese over low heat until melted. In a bowl, whisk together eggs and salt. Slowly add the warm cheese mixture to the eggs while whisking continuously. Pour into ramekins and place them in a baking dish. Fill the dish with water halfway up the sides of the ramekins and bake for 30-35 minutes until set. Let cool before serving.
- 3
Sumac Caesar Dressing
In a bowl, whisk together mayonnaise, lemon juice, minced garlic, sumac, salt, and black pepper. Adjust seasoning to taste.
- 4
Assembly
- 5
Assemble the Salad
In a large salad bowl, tear the romaine lettuce into bite-sized pieces. Add the crispy bacon, Parmesan custard, and drizzle with sumac Caesar dressing. Garnish with slices of cured duck yolk and serve with toasted sourdough on the side.
