PICK UP

100      gm       green little gem lettuce, cut in 2” strips
30        gm       caesar dressing
1          ea        lemon wedge
1          ea        parmesan, block
11        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, chilled

Mound 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
90        gm       red wine vinegar
18        gm       garlic, microplaned
1          ea        egg yolk
2          ea        whole egg
42        gm       anchovy
30        gm       dijon mustard
12        gm       salt
6          gm       black pepper
600      gm       olive oil
105      gm       cold water

Combine garlic and red wine vinegar, let sit for 5 minutes. In a bain marie combine egg yolk, eggs, anchovy, dijon, garlic, salt, black pepper and garlic-vinegar mix; blend with an immersion blender until emulsified. Slowly add oil and water while blending, blend until fully emulsified. Taste, adjust seasoning if needed

CROUTONS
500      gm       country loaf, crust removed torn into large piece (get demo)
125      gm       butter
15        gm       garlic, microplaned
10        gm       rosemary, minced
4          gm       salt

In a small pot add butter, garlic, rosemary and salt; cook over a low heat until butter has melted. In a mixing bowl toss the croutons with the melted butter mix. Place on a parchment lined sheet tray and bake at 425F/ 50%/ fan 2 for 4 minutes