Mediterranean Caesar Salad
Using Mills Family Farms Wholeaves® Romaine Leaves
by Chef Todd Fisher
Serves 6-8
Ingredients:
24 Wholeaves® Romaine Hearts
2lb. fresh Ahi tuna (#1 Sashimi Grade)
2 tablespoons cracked black pepper
2 tablespoons Kosher salt
2 tablespoons cracked fennel seeds
2 tablespoons oil
Dressing:
1Tube Anchovy Paste
2 T. Fresh Lemon Juice
4 Egg yolks
1/2 C. Garlic
1/2 C. Red wine vinegar
1 T. What's-this-here Sauce(Worcestershire)
2 T. Dijon mustard
2 C. Olive oil (2nd or 3rd Press)
1T. Cracked black pepper
1T. Kosher salt
1/2 C. Grated Romano cheese
Blend first seven ingredients in Quisinart, slowly add oil and the remaining ingredients.
Taste and adjust seasoning if necessary. Your being asked to use a 2nd or 3rd press of olive oil because Extra Virgin Olive oil can get bitter if worked to hard. If you Have left over dressing store in an air tight container for up to 1 week.
Garnishes:
3 Eggs (minced white and yolk separate)
1 Small Red Onion Diced Fine
10 Anchovy Filets Minced
3 T. Capers Minced
3 T. Kalamata Olives Minced
3 T. Shaved Asiago Cheese
1 C. Herb Toasted Croutons
Toss Mills Family Farms Wholeaves® Romaine in a Bowl with desired amount of dressing. Once well tossed arrange on individual plates for a more elegant affair or on a platter for more of that rustic Family style engagement. Either way this makes a beautiful salad your guests and family are sure to love.
To finish our presentation simply sprinkle the garnishes over the salad. Serve immediately to ensure Crispness. Enjoy!