Local Baby Romaine Salad Recipe
Parmesan Espuma | Anchovy Caper Gremolata | Caesar Dressing
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Ingredients
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Salad Components
Method
Preparation Steps
- 1
Prepare the Parmesan Espuma
In a saucepan, combine the grated Parmesan cheese and 1 cup of water. Heat gently until the cheese melts. Strain the mixture through a fine mesh sieve into a blender. Blend on high speed while slowly adding 2 tablespoons of olive oil until smooth. Transfer to a siphon and charge with a CO2 cartridge. Set aside.
- 2
Make the Anchovy Caper Gremolata
Finely chop the anchovies, capers, and garlic together on a cutting board. Add lemon juice and mix well. Set aside.
- 3
Prepare the Caesar Dressing
In a bowl, whisk together 1 tablespoon of olive oil, salt, and black pepper. Adjust seasonings to taste.
- 4
Assemble the Salad
In a large bowl, toss the baby romaine lettuce with the Caesar dressing until evenly coated. Plate the salad and top with the anchovy caper gremolata. Finally, add a generous amount of Parmesan espuma on top before serving.
