Chef Patrice Olivon

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Grilled Caesar Salad with Parmesan Lollipops

A Caesar Salad is a classic dish but I have modernized it in order to highlight the romaine lettuce. Grilling the romaine adds just a touch of appealing bitterness and earthy flavor, which contrasts with the saltiness of the dressing. I have added a whimsical final touch - Parmesan Lollipops - which appeal to the child in all of us.

Recipe Summary
Difficulty: Medium
Prep time: 20 minutes
Cook time: 9 minutes
Yield: 4 portions

Ingredients
2 whole DOLE^® Romaine Hearts
1 tablespoon California certified extra virgin olive oil
Salt and freshly ground black pepper

For dressing
1 egg yolk
1 tablespoon Dijon mustard
1/2 teaspoon garlic, finely chopped
2 anchovy filets, gently smashed with a fork
4 tablespoons California certified extra virgin olive oil
1/2 teaspoon Worcestershire sauce
2 teaspoons fresh lemon juice
Salt and freshly ground black pepper

For Parmesan lollipops
4 tablespoons shredded Parmesan cheese
1 teaspoon black olive paste, pesto, or sundried tomato paste
Note: If you want to make black olive paste from scratch, please see my recipe for Pan Seared Chicken Breast with Sautéed Spinach, Baby Arugula Pesto, Tomato Sauce and Blue Cheese.

For croutons
1/2 baguette
1/2 teaspoon Old Bay seasoning
1/2 tablespoon California Certified extra virgin olive oil
Freshly ground black pepper

Special equipment
4 wooden skewers (about 5 inches long)
Silpat (non-stick silicone baking mat)

Methode
Preheat the oven to 375 degrees. Cut the romaine in half lengthwise, brush it with olive oil, and sprinkle the lettuce with salt and freshly ground black pepper. Light the grill and preheat to high.

Make the dressing: In a medium stainless steel bowl, whisk the egg yolk and the mustard together. Create an emulsion by adding olive oil and lemon juice: while whisking continuously, add the two ingredients a little bit at a time. If the mixture becomes too thick, whisk in a little cool water to create a thinner consistency. Season the dressing with the Worcestershire sauce, garlic and anchovy filets. Add salt and pepper to taste.

Bake the Parmesan lollipops: Line a baking pan with the silpat. With a spoon, spread 1 tablespoon of Parmesan cheese into an even circle about 2 inches across. In the center, place a 1/4 teaspoon of the black olive paste, pesto or sundried tomato paste. Delicately place a wooden skewer halfway into the cheese to create a lollipop. Repeat the process with the remaining cheese to create 4 lollipops. Place the pan in the oven and bake the lollipops until they are golden brown, about 5 minutes. Remove the baking pan from the oven, wait until the cheese cools off, and carefully remove them from the silpat. Turn the oven down to 350 degrees.

Toast the croutons: Cut the white center of the baguette into large cubes - 2 inches by 2 inches. Season the croutons with Old Bay and sprinkle them with olive oil. Place them on a baking sheet and toast them in the oven until light golden brown, about 3 minutes.

Grill the romaine lettuce: Place the 4 romaine halves cut-side down on the hot grill. Grill for less then a minute or until a bit of char appears on the leaves, then remove from the grill.

Serve the salads: Place the grilled romaine on a plate, drizzle the dressing on it, and add extra sliced anchovies if desired. Place the Parmesan lollipop artfully on top of the grilled romaine and finish each plate with a large crouton. Serve immediately.

"Dinner is Served. Bon Appetit!" — Chef Patrice Olivon

Try serving Artichoke and Chestnut Velouté with Caramelized Apples as a first course, then follow it with Pan Seared Chicken Breast on a Bed of Sauteed Spinach with Baby Arugula and Spinach Pesto, Tomato Sauce and Blue Cheese.

From: Dinner is Served, a public television series
© 2009 Fresh TV Creative, LLC, All Rights Reserved.
DOLE is a registered trademark of Dole Food Company, Inc.

For more information about Chef Patrice and Dinner is Served,
visit www.chefpatrice.tv