RECIPE OF THE WEEK: CHARRED CEASAR SALAD

From the kitchen of The Peninsula Beverly Hills

02.09.2020

By Team Buro

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RECIPE OF THE WEEK: BBQ INDIAN LAMB CHOPS

INGREDIENT LIST:

Salad, 1 bunch kale, stems removed, washed and thoroughly dried

500 g Brussels sprouts

3 Romaine lettuce hearts, chopped

113 g Parmesan, shredded

113 g Parmesan, shaved

115 g croutons

olive oil and salt to taste

Peppercorn-White Anchovy Dressing

29 ml red wine vinegar

juice and zest of 1 lemon

29 ml half and half

5 g Dijon mustard

2 oil-packed anchovy filets

1 clove garlic

1 egg yolk

55 g Parmesan, shredded

250 ml olive oil

5 ml Worcestershire sauce

29 ml water

3 dashes Tabasco

cracked pepper to taste

Method 1

1

Preheat oven to 245°C.

2

Cut the Brussels sprouts into quarters. Toss liberally in olive oil and salt. Roast until crispy and soft, about 30 minutes (they are ready when they turn dark brown).

3

Lightly toss the kale in olive oil, and bake slowly in a single layer on a sheet tray in a 150°C oven until crispy, about 30 minutes.

4

Set Brussels sprouts and kale aside to cool to room temperature.

5

Make the dressing. First, blend garlic, anchovy and water together in blender until smooth; then add vinegar, Dijon mustard, half and half, lemon juice and lemon zest. Next, add egg yolk; then, with the blender on low speed, slowly add the olive oil. Finish by adding Tabasco, Worcestershire, Parmesan and cracked pepper.