Baby Romaine with Horseradish Caesar and One-Eyed Susan
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Baby Romaine with Horseradish Caesar and One-Eyed Susan
Category
Salads
Ingredients
- 12 ounces baby romaine lettuces - red and green
- shaved parmesan cheese
- garlic croutons
- Horseradish Caesar Dressing
- One-Eyed Susan
- thinly sliced shallot
- fresh ground black pepper
- 1 egg yolk
- 1 tablespoon Fustini’s Sicilian Lemon Balsamic Vinegar
- 2-2 1/2 tablespoons Horseradish Mustard
- juice of 1/2 lemon
- 1 teaspoon anchovy paste
- 1/3 to 1/2 cup Fustini's Medium SELECT olive oil
- salt and pepper
- 6 thick slices bread - Brioche, English Muffin Loaf, Challah, or any firm bread
- melted butter mixed with Fustini’s Butter olive oil
- 6 egg yolks
Ingredients
Horseradish Caesar Dressing
One-Eyed Susan
Directions
- Arrange the romaine lettuce on 6 service plates in an overlapping pattern. Place some shaved Parmesan and garlic croutons on top, drizzle some of the Horseradish Caesar Dressing over, place a One-Eyed Susan alongside and garnish with some thinly sliced shallot and fresh ground black pepper.
- Combine egg yolk, vinegar, horseradish mustard, lemon juice and anchovy paste in a bowl. Whisk in olive oil slowly until thickened. Season with salt and pepper.
- Heat a flat top to 325 degrees. Cut the thick slices of bread into 3-inch rounds and then cut a one inch round from the center. Brush one side with the butter mixture and place it on a flat top. Cook until browned on the one side - 2 to 3 minutes. Turn the bread over and carefully place an egg yolk into the center of the bread. Continue cooking until the bread is fully browned and the egg yolk is cooked to your desired temperature.