Voula
New Greek Cook
Posts: 20
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« on: October 30, 2008, 11:49:17 AM » |
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Romaine Salata
Yield: 1 salad order
3 Green Baby Romaine, finely julienne
1 Green onion, sliced
2 Tbl. Feta Cheese, crumbled
1 Bu. Dill, chopped
1 Red baby romaine, Halved
Dressing:
2 Yolks
2 Tbl. Mustard
½ c. Feta Cheese
¼ c. Lemon Juice
¼ c. Red wine vinegar
1 qt. Blended Oil
1 tbl. Garlic, finely minced
Procedure:
Place all ingredients in blender except for oil, and blend slowly drizzle oil into mixture to emulsify to a thick dressing add water to thin if becomes to thick. Season with salt and black pepper.
Garlic Tuiles:
¼ c. All-Purpose Flour
2 Tbl. Sugar
1 ½ Tsp. Kosher Salt
2 oz Butter
Softened but cool to touch
1 Egg White
2 tsp. Garlic paste
¼ c. Parmesan Cheese
1½ tsp. Rosemary chopped optional
1½ tsp. Parsley chopped optional
Procedure:
Mix together flour sugar & salt.
Whisk butter until smooth mayonnaise like. Beat white into dry ingredients until completely smooth.
With hard spoon whisk butter in thirds until batter is creamy. Add garlic & cheese. Mix until smooth
Pre heat oven to 325 degrees. Spoon ¾ tsp. Of tuile batter in 2 1/2 inch round 1 inch apart sprinkle with herbs. Bake for 8-10 minutes. Remove & shape while hot.
Garnish:
Black olives pitted, Kalamata
Teardrop tomatoes, red & halved
Garlic Tuile
For Plate:
Toss green romaine, 4 half-teardrop tomatoes with 1 ½ oz of dressing, season with salt & pepper.
Cut red romaine in half lengthwise and toss in a small amount of dressing. Place the red romaine in the bowl leaning over the rim. Top with green romaine 3 olives around the salad and the garlic tuile on the side of the salad.
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