Pacific-Rim Caesar Salad

"When our travel plans changed and my husband and I found ourselves in Tampa overnight, we got a hotel room and then went searching for a restaurant," writes Lee Menconi-Steiger of San Pablo, California. "Our concierge recommended SideBern's for dinner -- and it was outstanding. We tried dozens of delicious items from their dim sum menu, but the dish I remember best is the Pacific Rim Caesar salad."

Courses: Salads
Serves: 6 people

Recipe Ingredients

1 tablespoon	15ml	Sesame seeds
1/4 cup	59ml	Fresh lime juice
2 tablespoons	30ml	Mayonnaise
1 tablespoon	15ml	Chopped peeled fresh ginger
1 tablespoon	15ml	Minced lemongrass
		= (available at Asian markets and in the
		Produce section of some supermarkets)
1 tablespoon	15ml	Sesame oil
1 tablespoon	15ml	Fish sauce (nam pla)
		= (available at Asian markets and in the
		Asian foods section of many supermarkets)
2		Garlic cloves - peeled
2 teaspoons	10ml	Chili-garlic sauce
		= (available at Asian markets and in the
		Asian foods section of many supermarkets)
1/2 cup	118ml	Vegetable oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Romaine lettuce head - torn bite size (large)
		= (abt 15 cups loosely packed)
1 cup	146g / 5.1oz	Grated Parmesan cheese - (packed) - abt 3 oz

Recipe Instructions

Heat heavy small skillet over medium-low heat. Add sesame seeds and stir until toasted and golden, about 3 minutes. Set aside.

Combine lime juice and next 7 ingredients in processor; process until well blended. With processor running, add vegetable oil in slow stream; process until slightly thickened. Season dressing to taste with salt and pepper.

Place lettuce in large bowl. Add dressing and 3/4 cup Parmesan; toss to combine. Divide salad among 6 plates; sprinkle with remaining Parmesan and toasted sesame seeds.

This recipe yields 6 first-course servings.

Source:
Bon Appetit, December 2001

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.