Lattuga Recipe
ROMAINE CHIFFONADE, BOQUERONE CROSTINI, PARMESAN RIBBONS, CAESAR DRESSING
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Ingredients
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Salad Components
Method
Preparation Steps
- 1
Prepare the Romaine Lettuce
Wash the romaine lettuce thoroughly under cold water to remove any dirt. Pat dry with paper towels. Stack the leaves, roll them tightly, and slice them into thin strips (chiffonade). Set aside in a large salad bowl.
- 2
Prepare the Boquerone Crostini
Preheat the oven to 180°C (350°F). Slice the baguette into 1/2 inch thick slices. Arrange the slices on a baking sheet and lightly brush with olive oil. Bake for about 10 minutes or until golden and crispy. Once out of the oven, let them cool slightly before topping.
- 3
Make Parmesan Ribbons
Using a vegetable peeler, shave the Parmesan cheese into thin ribbons. Set aside for garnish.
- 4
Assemble the Dish
On each crostini, place a boquerone fillet. Arrange the chiffonade of romaine lettuce on a serving platter and top with the crostinis. Scatter the Parmesan ribbons over the salad and drizzle with Caesar dressing before serving.