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Hector Playuk: Hi! My name is Hector Playuk, Executive Chef for Jacks Bar & Restaurant in Washington DC. I will show you few tips about the Caesar Salad in a Parmesan basket. We’ve already made the Parmesan basket. Now, I will show you how to cut the lettuce; now cut the romaine lettuce, use one head of romaine, cut the last part of the tips, get the center piece out, you don’t want to eat that, then cut in half; be careful you using sharp knife. Try to cut about half an inch in equal parts; this is enough for two portions. Here is about seven to eight ounces of romaine lettuce. Place in the bowl. Also, I got the dressing; I make it myself, but you want to cut it time, you go to supermarket, you go to any grocery, you buy the creamy Caesar dressing.
What I do, if you have to buy at a supermarket, I have a guest at home; I add a little bit of tips is I add a little bit a black pepper, little bit of lemon juice and anchovy juice and mix it together, that will give you a nice flavor on the Caesar. This is a homemade crouton so we make it here, its very simple. You don’t want to throw them away any bread. What I do, cut in pieces, try to cut more or less the same. Use all of them, what I do I’ll season it with garlic powder, olive oil, salt and pepper and bake in the oven for about 15 to 20 minutes at 400-degrees. We’ve got the romaine lettuce and the homemade croutons. This is the combination and this is how we’ve cut the lettuce and combine with the croutons for a homemade Caesar salad in the Parmesan basket.
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