Fire_Grilled_Salad_BIG

 

FIRE AT WIND CREEK
PETER D’ANDREA

Half head of romaine lettuce
Half lemon, burnt
½ oz. parmesan crisp
2 oz. Caesar dressing
6-8 croutons

Roasted Garlic Caesar Dressing:
4 heads roasted garlic
3 Tbsp. olive oil
2 Tbsp. Dijon mustard
2 egg yolks
2 cups canola oil
2 lemons, juiced
1 oz. parmesan cheese
8 anchovy filets
Kosher salt & black pepper to taste

In a bowl, mash garlic cloves and anchovies together. Whisk in egg yolks, lemon juice and Dijon. Slowly whisk in oil to emulsify, add cheese and adjust seasoning.

Croutons:
Cut baguette or Italian bread into 1” cubes. Toss in olive oil and season with salt and pepper. Bake in 350 degree oven until brown and crisp – 15-20 minutes. Cool.

Parmesan Crisp:
Use ½ oz. shredded parmesan cheese. Place a thin layer of cheese in a ring mold. Remove mold, bake in oven until cheese is brown and crisp. Remove from oven and let cool.

Burnt Lemon:
Cut lemon in half and sear in a hot, dry skillet until nicely charred.

To prepare romaine, coat cut side with dressing. Place on medium hot grill until there are nice markings and few outside lettuce leaves are charred.
To serve, place lettuce on a plate and squirt dressing over the top Place croutons on top of romaine half as well as on plate. Place parmesan crisp leaning on lettuce and place the lemon in front of the crisp to hold it standing up. Serve warm or at room temperature.