PICK UP

100      gm       green little gem lettuce, tender sweet centers only
30        gm       caesar dressing
1          ea        lemon wedge
1          ea        parmesan, block
9         ea        croutons
To taste           salt

In a mixing bowl combine little gem lettuce, caesar dressing, juice from 1 lemon wedge, croutons and salt. Mixi until lettuce is evenly dressed. Taste adjust seasoning if needed.

PLATE – Bowl, 12” round white, chilledMound the mix in the center of the bowl, make sure to have some visible croutons. Finish salad by microplaning parmesan over top (get demo from chef on amount)

CAESAR DRESSING
Set 1

230       gm             red wine vinegar
60         gm             lemon juice
45         gm             Worcestershire sauce
120       gm             Dijon
62         gm             garlic, peeled
80         gm             anchovy
25         gm             salt
50         gm             egg yolk
6           gm             black pepper

Set 2

130 gm grated parm

Set 3

460 gm sunflower oil
280 gm olive oil

-combine set 1 in a vitaprep and blend until smooth, once smooth transfer to robot coupe

-add set 2, blend process until incorporated

-slowly pour in set 3 until emulsified

TORN GARLIC CROUTONS
500      gm       country loaf, crust removed torn into large piece (get demo)
125 gm garlic oil
125      gm       butter
4          gm       salt

In a pot just large enough to hold croutons in a single layer, add garlic oil, 1/3 of the butter and torn bread. Cook over a painfully low heat turning frequently. When bread begins to brown, add second 1/3 of the butter and add season with half the salt. Continue to cook over low heat and turn croutons. When butter again begins to brown, add final 1/3 of the butter and repeat. As pieces begin to become fully browned, remove from pan to parchment lined sheet tray. Season with remaining salt, as necessary. Allow to cool.