Fork You Caesar

So after some twenty years you would think I'm done with a dish. Surely these "Classic" dishes lose there luster after the hundred-thousandth plating. But some are just are so good you can't ever quit them, some for flavor reasons some for profitability and some cause they are just so damn forward in your customers minds, To not have these items on your menu causes pain and confusion in a lot of diners, so I choose to not suffer but to have fun and add elements or expand upon elements to transform the dish give it a new perspective. So the Classic Caesar Salad, Is made of Romaine, Garlic, Anchovy, Eggs, Lemon, Olive Oil, Parmesan and, Stale Bread, So now we have fun with it.

Forked Caesar

Dressing

2 egg yolks

1 lemon (Juice of and zest of)

1 oz anchovy

2 oz garlic

1 tsp Dijon

2 cups olive oil blend (25% olive oil to 75%vegetable oil)

In Blender add egg yolks, mustard, anchovy garlic, lemon juice and zest blend for one minute on high scrape down the blender, blend on high while the blender is on carefully remove the top pour in spout, drizzle at a steady stream of the oil blend. (If the dressing becomes to thick add 1oz of water to thin add all the oil. adjust seasoning with salt, pepper and lemon juice.

Parmesan Crisps:

Silicone pad works best but Parchment paper works well to no Wax Paper or Foil.

Grate Parmesan

sprinkle 1oz circles

bake at 375'f for 5-7 minutes or until golden brown

Note: You Can shape these but you must move fast as they set up quickly.

Try draping them over or in muffin tins, glasses or any sturdy interesting shaped item.

Croutons

Stale bread

Butter 4 oz per half pound of bread

Herbs of your Choice

Garlic

Salt Pepper

Cube your bread with a knife or simply break it into bite size pieces melt butter, add herbs, garlic and seasonings toss bread cubes or pieces in butter mixture, mix well place on sheet pan and bake a 375'f for 11 to 15 minutes or until golden brown and crunchy (note: croutons often seem soft until they cool color is a good judge golden good brown bad unless you like really crunchy croutons)

So for the "Forked" presentantation

I cut the romaine into 1inch by 2 inch strips brush each one with the Caesar dressing stacking them one on top of each other about twenty to thirty pieces I then fork the lettuce so that it is shorter on the top and bottom and longer on the sides the dressing helps in the next step sprinkling the grated parmesan over the forked salad, then with a small blow tourch or broiler on your oven oI brown the cheese, I serve it on a pool of Caesar dressing a small pile of croutons and top it with the parmesan crisp, yum.