Ceasar Salad With Parmasean Twill, Easy Recipes
 
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Ceasar Salad With Parmasean Twill

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Ceasar Salad With Parmasean Twill

Category:
New Recipes
Servings:
1 People
Cooking recipe time in minutes:
2
Cooking recipe Search Tags:
 Ceasar Salad Parmasean Twill Ceasar salad Parmasean salad Ceasar Twill Salad twill
Recommended wine with the dish:
Difficulty level:
Easy
Cooking Recipe Preparation time
10 minutes
Cooking Recipe Ingredients
1 head of romaine hearts ½ cup finely grated reggiano parmasean cheese 2 slices double smoked bacon 2 cups of balsamic vinegar 1 tbs honey Garlic Aioli: 2 Egg Yolks ½ cup grapeseed oil ½ teaspoon finely chopped garlic 200 ml. White wine vinegar 1 lemon wedge Salt and Pepper 10g of finely chopped anchovie (optional) 		How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
Trim and wash romaine lettuce leaves. Pat dry with paper towel. On a baking sheet lay out your parmesan cheese, lengthwise, about 8 inches by 1 inch. Place cheese in 350 degree F oven, for 6 to 7 minutes, until melted and slightly browning. Remove from oven, let cool for 30 seconds. Using tongs or a palette knife remove the strip of cheese from the baking tray and roll around a mug or glass, being sure to put the seam underneath the weight of the glass, while it rests, making sure it adheres, and let cool. On the same baking tray, lay out your two pieces of double smoked bacon flat. Place another baking tray of equal size on top, and bake in the oven for approximately 10 minutes at 350 degrees F. Remove from the oven and take the top tray off. Lay bacon out on paper towel and pat dry excess grease. Bacon should be dark, fully cooked and after one minute out of the oven should be crispy. Garlic Aioli: Combine egg yolks, white wine vinegar, garlic and anchovies in a small stainless steel bowl. Whish together, and then very slowly drop, by drop, whish in the grapeseed oil. Continue with this process until all the oil has emulsified and you have a think mayonnaise –like sauce. Season to taste with salt and pepper. And finish with a squirt of the lemon wedge. Balsamic Reduction: Balsamic Vinegar and Honey into a sauce pot. Bring to a boil. And reduce by 85%. Remove from heat, and let cool. Consistency should be like that of a thick maple syrup, once cooled. Plating: Using a spoon or small squeeze bottle, drizzle balsamic reduction across the plate, in any pattern you desire. Take the roll of parmesan cheese off the cup or mug, and place in the center of the plate. In clean stainless steel bowl, cover the romaine leaves with garlic aioli, tossing to evenly disburse dressing on all leaves, being sure not to let the dressing accumulate in the ribs of the lettuce leaves. Arrange in your hand , with all the leaves facing the same direction, and place in the parmesan cheese twill. Place the double smoked bacon on top of the romaine bouquet.
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