Cesar Salad Chiffonade
Joan Bailey
A twist to the usual Cesar salad. It makes a beautiful presentation
ingredients
- Romaine lettuce, chiffonade into approximately 1/4 inch strips
- Salad shrimp or crab, approximately 2-3 tbsp per person
- Fresh chives, chopped
- Kosher salt to taste
- cracked black pepper
- Cesar salad dressing (recipe follows)
- Parmesan Cheese, grated
- Cesar Salad Dressing:
- 1/4 cup extra-virgin olive oil
- 1/tbsp Dijon mustard
- 2 tbsp fresh lemon juice
- 1 garlic clove, minced
directions
- 1
Whisk together all ingredients. Put Romaine chiffonade in a large bowl, add the dressing and toss lightly, add salt and pepper to taste and toss again.
- 2
place a ring on the plate, such as a clean tuna can with both ends removed. Fill the ring approximately half full with Romaine, add shrimp or crab and chives lightly packing it down in the ring with a spoon. Add more Romaine, filling the ring to the top, packing down again lightly. Carefully remove ring, top with Parmesan and croutons and serve.
Source: Joan Bailey
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