Bouquet of Caesar Salad with Shrimp and Red Bell Peppers

by José Gutierrez
Parmesan Tuile Rings
  • 3/4 cup all purpose flour
  • Dash salt
  • 1 tablespoon sugar
  • 1/2 cup melted butter
  • 4 egg whites
  • 2 cloves garlic, minced
  • 2/3 cup grated parmesan cheese
Dressing – (all ingredients at room temperature)

  • 1 egg yolk
  • 1 tablespoon dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon red pepper puree
  • 1 clove garlic, minced
  • 1/2 cup olive oil
  • 1/2 cup peanut oil
  • 2 anchovy filets, chopped
  • Salt and pepper to taste
Salad     

  • 3 heads romaine lettuce
  • 12 cherry tomatoes (cut in half)
  • 1 cup shaved parmesan cheese
  • 1/3 cup chopped chives
  • 18 shrimp, peeled
For the Parmesan Tuile Rings: Sift flour, make well in center and add salt, sugar, and egg whites. Mix slowly. Add melted butter and garlic. Line a sheet pan with a greased silpat, smear the mixture very thinly, covering a complete rectangle. Sprinkle with parmesan cheese.

Bake in 400º F oven until just set. Remove from oven and cut into 2 x 12 inch strips. Place in oven and continue cooking until golden brown. Remove from oven and working very quickly remove strip and shape around rocks glass or pvc pipe one at a time (very tight). Let it cool down for a few minutes and remove. This forms the parmesan ring.

For the Dressing: In a medium mixing bowl, whisk egg yolk, mustard, vinegar, red pepper puree, and minced garlic until well blended.  Slowly whisk in oils.

For the Salad: Sauté shrimp in olive oil and minced garlic. Place 5 round spoonfuls of dressing around plate, place ring in center. Toss romaine leaves with dressing and stand in center of ring. Hang shrimp around edges. Sprinkle each serving with parmesan cheese and chives.

Yield: 6 servings

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