Crab Caesar Salad

Submitted by Trace Weitz, Executive Chef, Sage Valley GC, Graniteville, S.C.

by C&RB Staff (editor@clubandresortbusiness.com)
May 2008
 

 

(chiffonade of romaine with jumbo lump crab meat, tossed with a classic Caesar dressing)

For the Dressing:
Amt    Ingredient
5    egg yolks
2/3 cup    Dijon mustard
2 ozs.    anchovies
1 oz.    garlic
1 quart    olive oil
¼ cup    lemon juice
dash of    Tabasco
dash of    Worcestershire sauce
to taste    fresh ground pepper

Procedure:
• Combine all ingredients except olive oil in bowl of food processor. Blend well
• With processor running on low speed, slowly pour in olive oil in slow stream, until emulsified. Add fresh pepper.

For the Salad:
• Cut chiffonade of romaine
• Toss romaine with dressing
• In ring mold or PVC place approximately a two-inch layer of Romaine
• Followed by crab meat (3 ozs.) that has also been tossed with dressing
• Finish with another two-inch layer of romaine
• Garnish plate with croutons and grated Parmesan cheese
• Finish with a piece of jumbo lump resting on top of salad