Caesar Salad French Laundry Recipes

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CAESAR SALAD FRENCH LAUNDRY



Caesar Salad French Laundry image

This is really more of an appetizer composed of parmesan custards with parmesan crisps on a toasted slice of baguette, a few romaine leaves and 2 dressings. It is Thomas Keller's interpretation of Ceasar Salad. I love the layering of flavors and textures! Most components can be prepared in advance and the dish composed at the last minute.

Provided by arriba

Categories     < 4 Hours

Time 4h

Yield 12 salads, 12 serving(s)

Number Of Ingredients 23

1 1/2 tablespoons chopped garlic
1 1/2 tablespoons chopped shallots
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1 teaspoon fresh lemon juice
2 salt-packed anchovy fillets, deboned and soaked in milk,rinsed and drained (I used anchovy paste in the tube)
1 large egg yolk (I omitted and it emulsified wonderfully)
1 cup extra virgin olive oil
1 cup canola oil
white pepper
2/3 cup heavy cream
2/3 cup milk
3 1/2 ounces parmigiano-reggiano cheese, cut into 1/2 inch pieces
2 large eggs
1 large egg yolk
kosher salt
white pepper
3 cups chiffonade romaine lettuce (long narrow strips, cut from the heart or small inner leaves)
2 tablespoons freshly grated parmigiano-reggiano cheese
fresh ground black pepper
12 croutons, from a baguette about 1/4 inches thick,toasted lightly
parmigiano-reggiano cheese, shavings for garnish (made with a vegetable peeler--should be VERY thin)
2 cups balsamic vinegar

Steps:

  • Heat the vinegar in a heavy saucepan over medium heat until steam rises from the liquid.
  • Place the saucepan on a heat diffuser and let the liquid reduce very slowly (it should not simmer!) for 2 or 3 hours until it has reduced and thickened to a syrupy glaze.
  • There should be about 1/2 cup of finished glaze.
  • Keep the glaze in a squeeze bottle.
  • If the glaze is too thick, warm the bottle with hot water to loosen it.
  • 1/2 cup finely grated Parmigiano-Reggiano (from a moist piece of cheese) (note: I used a little more) to make 12 one inch parmesan crisps (or about the size of the mold you are using): Preheat the oven to 325F.
  • Line a baking sheet with Silpat (I used easy release foil).
  • sprinkle about 2 teaspoons of the cheese in one corner of the pan.
  • Use your fingers to spread the cheese into a 2 inch circle, repeat with the remaining cheese until you have 12 rounds.
  • Bake for 8- 10 minutes or until they are golden brown.
  • Use a small spatula to transfer them to paper towels.
  • (They break VERY easily--I used the pieces if they crumbled).
  • They will be soft when they are removed but will stiffen as they cool.
  • Store in airtight container for up to 2 days.
  • FOR THE DRESSING:.
  • Puree the garlic, shallots, vinegar, mustard, lemon juice, and anchovies in a blender until smooth.
  • Transfer to a mixer with the paddle attachment and beat in the egg yolk.
  • With the machine running, slowly drizzle in the oils.
  • Season with white pepper.
  • Cover and refrigerate.
  • There will be more dressing than you need for this recipe, but the extra can be stored refrigerator for 3 days.
  • FOR THE CUSTARDS:.
  • Place the cream, milk and parmesan chunks in a saucepan and bring to a simmer.
  • Turn off the heat, cover the pan and let the flavors infuse for 45 minutes.
  • Preheat the oven to 300°F.
  • Whisk the eggs and yolk together in a medium bowl.
  • Reheat the cream mixture until it is hot.
  • While whisking, gradually strain the cream and milk on the eggs to temper them.
  • Season with salt and white pepper.
  • Ladle 2 tablespoons of the custard mixture into 2 ounce aluminum molds, timbale molds or any other small molds.
  • (Note: I placed foil cutouts in the bottom of each mold to facilitate unmolding).
  • Place molds in a roasting pan and add hot water to come about halfway up the sides of the molds.
  • If you are using foil cups and they float, place a baking sheet or pan over them to hold them down.
  • cover the roasting pan with aluminum foil and bake 30 minutes or until the custards are just set.
  • The edges should look set, but the very centers may not be.
  • Remove the molds from the water bath and refrigerate the custards for at least 2 hours and up to 2 days.
  • (Note: it is okay if they tear or split as they are unmolded--just push them together on the crouton).
  • TO COMPLETE:.
  • Toss the romaine strips with grated parmesan and just enough dressing to lightly coat the lettuce.
  • Season with pepper to taste.
  • Place a spoonful of dressing on each plate.
  • Run a small paring knife around the edge of each custard, dip the molds briefly in hot water and unmold each custard onto a crouton.
  • Center one crouton in each pool of dressing.
  • Lay a Parmesan crisp over each custard and top with a stack of the salad.
  • Place shavings of cheese over the romaine and garnish each plate with a ring or small pool of the balsamic glaze.

Nutrition Facts : Calories 481.4, Fat 45.8, SaturatedFat 9.3, Cholesterol 88.4, Sodium 221.3, Carbohydrate 10.7, Fiber 0.3, Sugar 7.5, Protein 6.3

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