by José Gutierrez
Parmesan Tuile Rings
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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A French twist on classic recipes from Chef José Gutierrez. Decanting Enchantment: A French Country Dinner at La Provence
In keeping with this issue’s theme, the decision before me was how to prepare a meal of authentic French provincial cuisine with which to pair appropriate French regional wines.