Caesar Salad With Tomato Relish
*Romaine Hearts lightly dressed with house made Caesar dressing with fresh grated Parmesan Reggiano cheese, Italian parsley leaves and marinated Spanish white anchovies. Serve with garlic-ciabatta crostini, basil aioli and tomato relish.
For the Dressing Combine in large Bain-Marie:
combine and blend until smooth:
4 egg yolks + 4 whole eggs
3 ½ C. lemon juice
1 ½ C dijon mustard
2 C. whole garlic cloves
1/4 C. chili flakes
1/3 C. worscheshire sauce
12 oz. Anchovy filet (no oil-but reserve)
Emulsify:
1 ½ qt. Olive oil
Blend in:
3 c. parmesan cheese
Emulsify:
3 ½ qt. Peanut oil or Vegetable Oil
Tomato Relish
2 heirloom tomatoes seeded and medium diced
1/4 c red onion small diced
2 oz extra virgin olive oil
1 oz balsamic vinegar
4 leaves basil julienned
Mix all ingredients in bowl. Season.
