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Recipes
| Chef |
Norman Van Aken |
| Restaurant/Operation |
Norman's, Coral Gables, Fla. |
| Menupart |
Appetizers, Salads |
| Daypart |
Lunch, Dinner |
| Region |
American |
| Yield: 4 Servings |
| Anchovy fillets, rinsed and finely chopped |
2 oz. |
| Extra virgin olive oil |
1˝ cups |
| Lemon juice, freshly squeezed |
2 Tbsp. |
| Freshly cracked black pepper |
to taste |
| Parmesan cheese, freshly grated |
˝ cup |
| Romaine lettuce, rinsed, trimmed, cut into thin shreds |
2 heads |
| Tomatoes, medium, sliced into 12 pieces |
2 |
| Red onion, small, sliced into thin rings |
˝ |
| Parmesan cheese, shaved into curls |
8 curls |
| Cylinders, 4˝ in. high by 3 in. in diameter |
4 |
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1. Beat egg yolks by hand with a whisk or in an electric mixer until pale.
2. Add vinegar and anchovies and blend well.
3. Add oils in a very slow, steady stream.
4. Add lemon juice, garlic, mustard and pepper and continue to whisk until ingredients are well incorporated.
5. Add grated cheese and continue to whisk until blended. Cover and chill.
6. Dress romaine with enough dressing to "hold" well.
7. Place one tomato slice at the base of each cylinder. Fill the cylinder about 1/3 with dressed romaine. Add another slice of tomato, and repeat a layer of romaine. Top with a slice of tomato. Repeat process for each salad.
8. Place each filled cylinder onto a cool plate; lift off cylinder. Garnish top of each salad with red-onion rings and two Parmesan curls. Add, if desired, slices of hard-cooked egg, white anchovy fillets or crisp slices of wild boar bacon as optional garnishes. |
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