Caesar salad with Parmesan custard, Parmesan crisps and anchovy dressing
ANTI-CHEF · ♥ 10.7K likes · 197.5K views · 19 min video
Read about parmesan in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 cup balsamic vinegar
Put two cups of balsamic vinegar in a saucepan over medium heat until steam rises.
Reduce slowly, letting it evaporate rather than boil, or the acid stays and the glaze turns sharp.
Set the pan on a diffuser so it never simmers; reduce to half a cup, around two to three hours.
- 3½ oz Parmesan Reggiano
- ⅔ cup heavy cream
- ⅔ cup milk
Cut the Parmesan into half inch pieces and put them in a sauce pan with the heavy cream and milk.
- 2 whole anchovy fillets
- milk
Soak the anchovy fillets in milk about half an hour, then de-bone them.
- 1½ tbsp shallot
- 1½ tbsp garlic
- ¼ cup balsamic vinegar
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
Blend the anchovies, shallot, garlic, balsamic vinegar, Dijon and lemon juice until smooth.
- 1 whole egg yolk
Beat the egg yolk in the mixer with the paddle attachment.
- 1 cup flavorless oil
With the machine running, slowly drizzle in one cup of flavorless oil, then one cup of olive oil, until emulsified.
- 1 cup olive oil
- white pepper
Season the dressing with freshly ground white pepper; it keeps in the fridge up to three days.
- 2 whole eggs
- 1 whole egg yolk
Whisk two eggs and one egg yolk in a bowl.
Reheat the infused cream and strain it into the eggs while whisking, to temper them; discard the Parmesan cubes.
Pour two ounces of custard into each mould of a muffin tin.
- 1 whole baguette
Pour the finished glaze into a squeeze bottle; it reduced in exactly two hours.
Finished balsamic glaze
- olive oil
Slice the baguette into quarter inch rounds, lay on a baking sheet, drizzle both sides with olive oil.
Finely grate half a cup of Parmesan; sprinkle about two teaspoons on a silpat-lined sheet in two inch circles.
Bake at 325F for 10 to 12 minutes until golden brown, lift onto paper towel; they stiffen as they cool.
- 1 whole romaine lettuce
- Parmesan Reggiano
Cut the romaine heart and small inner leaves into chiffonade, wash and spin dry.
Parmesan shavings and romaine chiffonade
- 1–2 tbsp Parmesan Reggiano
Grate Parmesan into the romaine, add just enough anchovy dressing to coat lightly, season with white pepper.
- anchovy dressing
- white pepper
Spoon dressing onto a small plate, run a knife around a custard mould and turn it out onto a crouton.
Line the moulds with parchment paper circles next time; soaking the pan in warm water loosens them.
Unmolding and plating like the book
Variation for home: more salad, a couple of Parmesan crisps, broken croutons, custard on top, Parmesan shavings over.