Sweet Gem Romaine Salad. Shaved Grana Padano, Fried Capers, White Anchovy, Caper Vinaigrette:
For The Salad:
6 heads Sweet Gem Romaine or Little Gem Romaine – cut in ½, and washed
6 tablespoons Capers – fried
6 eggs. Hard boiled, the yolks passed through a fine mesh strainer
6 slice day old bread
2 tablespoons extra virgin olive oil
2 tablespoons chopped garlic
2 tablespoons chopped parsley
Grana Padano, 30 slices with a vegetable peeler
12 each white Spanish anchovies
For The Vinaigrette:
¼ cup Champagne vinegar
¾ cup blended oil
2 tablespoons shallots, small dice
2 tablespoons picked thyme
2 tablespoons chopped capers
Juice of 1 lemon
Salt and freshly ground white pepper
Method For The Vinaigrette:
Whisk together all ingredients and season to taste with salt, sugar and lemon juice.
Method For The Bread Crumbs:
Cut the bread into small cubes and toss in a bowl with the olive oil. Season with salt and pepper. Toast in a 350 F degree oven until golden brown, about 10 minutes. Let cool and place the toasted bread into a food processor and process until they are small, coarse crumbs. In a medium sauté pan, heat 4 tablespoons olive oil and place the bread crumbs in the pan and toast until golden brown. Add the chopped garlic and continue to toast until the garlic becomes fragrant. Transfer the bread crumbs to a sheet pan to cool and mix in the chopped parsley.
Method For The Capers:
Drain and dry the capers. Heat 4 ounce of blended oil in a small sauté pan over medium heat. Add the capers to the hot oil and fry until the capers are crispy. Strain and place on a paper towel to soak up any excess oil and reserve.
To Assemble Salad:
Put the cleaned Sweet Gem into a bowl and toss with vinaigrette, salt and pepper. Plate two halves of Sweet Gem onto each chilled plate. Forming a line over the lettuce, layer the egg yolk, bread crumbs, fried capers, Vella dry Jack, and the 2 white anchovies. Garnish with vinaigrette around the plate.