Deconstructed Caesar Salad
By: Eva Taylor
Published: Friday, December 4, 2009 - 3:46am

Ingredients




1/4 tightly packed Ice Burg Lettuce, per person
1 prosciutto slice, per person
3 inches cherry tomatoes per person, sliced  half
1 slice of dark rye toasted, per person
1 tablespoon Parmesan cheese finely grated, per person

Preparation

1 Prepare dressing by mixing all ingredients well (see about below). 2 Crisp the prosciutto slices under a broiler, watching carefully as it burns easily. Blot with paper towel and set aside. 3 Rub dressing on all sides of the Ice Burg, let stand to absorb the flavours. 4 Rub the small clove of garlic on the toast, sprinkle with Parmesan and return to broiler so Parmesan melts (1-2 minutes). 5 Grill Ice Burg Lettuce on a very hot grill for about 1 minute per side. 6 Plate Ice Burg lettuce, prosciutto, cherry tomatoes and Parmesan toast. 7 Drizzle with remaining dressing. 8 Serve immediately.

About


I had this idea over the weekend to make a deconstructed Caesar Salad and it turned out much better than I ever thought. What's a little different with this one is that I grilled the Ice burg lettuce (normally Ice burgs are not welcome in our home, but for this occasion we allowed it!)
Dressing:
    * 1/4 cup lemon juice
    * 1 large + 1 small clove garlic minced finely or microplaned
    * a couple of drops of fish sauce (from Thai stores)
    * 2-3 tbso EV olive oil
    * Sea salt and pepper to taste