My QuickPicks
Register now to activate

Contents At A Glance


Stacked Caesar Salad

Chef Norman Van Aken
Restaurant/Operation Norman's, Coral Gables, Fla.
Menupart Appetizers, Salads 
Daypart Lunch, Dinner
Region American

Yield: 4 Servings
Egg yolks 3
Red wine vinegar 3 Tbsp.
Anchovy fillets, rinsed and finely chopped 2 oz.
Extra virgin olive oil 1˝ cups
Canola oil ˝ cup
Lemon juice, freshly squeezed 2 Tbsp.
Garlic, minced 2 Tbsp.
Creole mustard 2 tsp.
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
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.

Copyright© 1999-2006 Reed Business Information, a division of
The Reed Business logo, Restaurants & Institutions, R&I, Chain Leader, Foodservice Equipment & Supplies and FE&S are registered trademarks. All rights reserved.
Use of this web site is subject to its Terms and Conditions of Use. View our Privacy Policy (updated May 2006).