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SERVES 4
1 heart romaine lettuce
1/2 cup Parmesan Custard, recipe below
1/2 cup Talon Caesar Dressing, recipe below
1/2 cup Parmesan Crisps, recipe below
1 cup grape tomatoes, cut in half
Talon Caesar Dressing
Makes about 3 cups
3 large garlic cloves, peeled and chopped
8 anchovy fillets
1 tablespoon Worcestershire sauce
1/4 cup Dijon mustard
1/4 cup whole grain mustard
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon freshly ground black pepper
1 teaspoon coarse sea salt
3/4 cup mayonnaise
3/4 cup grated parmesan cheese
1/2 cup fresh picked basil
Combine all ingredients in the bowl of a food processor; pulse until smooth.
Parmesan Custard
3 cups heavy cream
1 teaspoon freshly ground black pepper
4 large egg yolks
2 cups freshly grated parmesan
Parmesan Crisps
1 cup shredded parmesan cheese
1 cup Japanese panko breadcrumbs
3 tablespoons melted unsalted butter
Cut the first 2 to 3 inches off the bottom of the romaine heart and discard. Pull lettuce leaves apart to create lettuce spears. Toss with Talon Caesar Dressing (recipe below). Smear 4 plates with Parmesan Custard (recipe below), top with dressed romaine spears. Garnish with Parmesan Crisps (recipe below) and tomatoes.
Parmesan Custard
In a small sauce pot over medium-low heat, let cream simmer with black pepper until a thermometer reads 170 degrees Fahrenheit. Whisk in parmesan until completely incorporated.
Place egg yolks in the pitcher of a blender. Blend eggs on low speed while adding cream slowly (about 2 ounces at a time). Turn blender to high speed and blend until smooth and cheese is well incorporated. Let cool for 1 hour.
Parmesan Crisps
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with a non-stick silicone baking mat (such as a SilPat) or parchment paper. Combine all ingredients in a small bowl, spread onto prepared pan about 1/8-inch thick. Bake 10 to 15 minutes or until golden brown. Let cool and break into bite size pieces.
