Local Baby Romaine Salad Recipe
Parmesan Espuma | Anchovy Caper Gremolata | Caesar Dressing
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Ingredients
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Salad
Parmesan Espuma
Anchovy Caper Gremolata
Caesar Dressing
Method
Preparation
- 1
Prepare the Parmesan Espuma
In a saucepan, heat the heavy cream until just below boiling. Remove from heat and whisk in the Parmesan cheese until smooth. Season with salt and white pepper. Pour the mixture into a siphon and charge with a CO2 cartridge. Set aside in a warm place.
- 2
Make the Anchovy Caper Gremolata
Finely chop the anchovy fillets, capers, and parsley. Mix together with lemon zest in a small bowl and set aside.
- 3
Prepare the Caesar Dressing
In a bowl, combine mayonnaise, minced garlic, lemon juice, Worcestershire sauce, salt, and pepper. Mix until smooth and adjust seasoning to taste.
- 4
Prepare the Salad
Wash and dry the baby romaine lettuce. Slice the cucumber and halve the cherry tomatoes. In a mixing bowl, combine the romaine, cucumber, and tomatoes. Drizzle with Caesar dressing and toss gently.
Assembly
- 5
Plate the Salad
Divide the dressed salad among plates. Top with a generous dollop of Parmesan espuma and sprinkle with the anchovy caper gremolata. Serve immediately.
