SER Caesar Salad
- 2 cups mayonnaise
- 1 cup Parmesan, grated
- 4 tablespoons Worcestershire sauce
- 3 tablespoons fish sauce
- 2 tablespoons lemon juice
- 1 tablespoon granulated garlic
- 6 grams sosa gluconolactat
- Salt and pepper, to taste
- 1 liter aqua panna water
- 5 grams sodium alginate
- Olive oil, as needed
- 1 head of romaine, cut into two round wedges
- Parmesan sbrisolona, recipe follows
- Meyer lemon zest, to garnish
- Fried anchovies, to garnish
- Neutral-flavored pop rocks, if desired
Mix mayonnaise, Parmesan, Worcestershire, fish sauce, lemon juice, garlic and sosa gluconolactat in a robo coupe to make dressing. Season with salt and pepper; set aside.
Combine water and 5 grams of alginate, then place in a shallow pan. Drop a tablespoon of dressing into the alginate-water mix. Let sit for 90 seconds, flip over using a slotted spoon, and let sit for another 90 seconds. Remove sphere from liquid, rinse in water and store in olive oil.
To plate, slice romaine hearts widthwise into 1-inch slices. Place 2 spheres of dressing on top of salad and 2 tablespoons of sbrisolona. Garnish with lemon zest, neutral-flavored pop rocks and fried anchovies.
To make the sbrisolona: Combine 1 cup flour with 1 cup grated Parmesan, 2 tablespoons sugar and 1 teaspoon kosher salt. Work in 5 tablespoons softened butter and ¼ cup extra virgin olive oil. If mix is too dry, add more oil. Place in shallow pan and bake in a preheated 325 F oven for 20 minutes, breaking up the mix into crumbles after 10 minutes.
Executive Chef Mike Shetsky, SER Steak + Spirits, Dallas