Custom's Creole Caesar Salad

Custom Catering's

Custom’s Creole Caesar Salad
Yield 12 - 15 Servings

Ingredients
1 HEAD ROMAINE LETTUCE
1 HEAD RED LEAF ROMAINE LETTUCE
1 HEAD BOSTON LETTUCE
6 OZ EXTRA VIRGIN OLIVE OIL (Basil seasoned preferred)
1/4 CUP PICKLED GARLIC (Crushed then minced fine)
2 TBSP LEMON JUICE
1 TBSP CREOLE MUSTARD
1/2 TSP FRESH CRACKED BLACK PEPPER
1/2 TSP MUSHROOM SOY
1/2 TSP FISH SAUCE (3 Crabs Brand Preferred)
2 EGGS
1/4 CUP FRESH GRATED ROMANO CHEESE
1/4 CUP FRESH GRATED PARMESAN CHEESE
1 -2 OZ CAN ANCHOVY FILLETS (Optional)
1 LOAF CRESCENT CITY CROUTONS (See Recipe)

Method
Thoroughly wash the lettuce heads by gently unfolding the leaves from the body of the lettuce and allowing cold water to flush away any dirt or sand from the stems. Turn the heads upside down and allow to drain. Use a large chef’s knife and cut the lettuce widthwise into 1/2 - 3/4 inch wide strips. Place the lettuce strips in a large bowl, use several paper towels and absorb any moisture.) Use 1/2 the oil and gently toss the lettuce until all of the lettuce is completely covered with oil. (Lettuce leafs will appear to glisten.)

In a separate mixing bowl, whisk the remaining oil, garlic, Creole mustard, lemon juice, black pepper, mushroom soy and fish sauce; until a smooth emulsion is achieved (about 2 minutes). Crack the eggs and whisk them into the dressing thoroughly.

Pour the dressing over the salad, toss the lettuce to completely coat all of the leaves. Chill salad (no longer than 2 hours), add cheeses, toss gently, add croutons and arrange anchovies on top of salad. Serve.

Alternate Method
Reserve 1/3 of the dressing from the recipe above.

Chilled boneless grilled chicken breast, grilled tuna, boiled shrimp or almost any precooked and chilled meat, seafood or vegetable can be added to the top of the salad and drizzled with the remaining dressing and served as an entree salad.

Plate Presentation
Spread the salad over a large chilled serving platter and add any meats or seafood discussed in the alternate method section.

Chef's Notes:
The fish sauce is a excellent way to get the traditional flavor of anchovies to the salad without actually adding the anchovy fillets. There is only a hint of flavor when 1/2 tsp. is used.

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