Black Caesar
Salads • Author's
Description
Black Caesar
Ingredients
- Squid 0 oz
- Egg white 0 oz
- Peeled Cooked Shrimp 10 oz
- Shallot 0 oz
- Garlic 0 oz
- Thyme 0 oz
- Water 0 qt
- Yakiniku sauce 5 oz
- Grated Ginger Root 0 oz
- Lime Juice 1 tablespoon
- Honey 0 oz
- Romaine lettuce 5 oz
- Lemongrass 0 oz
- Olive Oil 0 oz
- Parmesan Cheese 0 oz
- Olive Oil 0 oz
- Panko breadcrumbs 0 oz
- Olive Oil 0 fl oz
- Pasilla Pepper 0 oz
- Chicken Egg 2 pieces
- Galangal 0 oz
- Vegetable Oil 0 fl oz
- Olive Oil 0 fl oz
- Capers 0 oz
- Anchovies 0 oz
- Truffle Oil 0 fl oz
- Meyer Lemon Juice 0 fl oz
- Salt 0 oz
- Ground Black Pepper 0 oz
Step-by-Step Guide
Step 1
For the kebabs, blend the squid with the egg white and half of the shrimp in a blender, and finely chop the remaining half of the shrimp with a knife. Add 15 g of salt, 5 g of pepper, finely chopped shallot, and 5 g of garlic. Mix well and let rest in the refrigerator for one hour. After that, shape the mixture into kebabs.
Step 2
In a pot, bring water to a boil with 2 g of salt, then remove from heat. Submerge the kebabs in the hot water for 1–2 minutes, then take them out and let them cool.
Step 3
For the sauce, grate the galangal, then blend it with the eggs, vegetable oil, olive oil, 40 g of Parmesan cheese, anchovies, capers, 5 g of salt, 3 g of pepper, and lemon juice. Finally, add truffle oil and olive powder, transfer to a container, and store in the refrigerator.
Step 4
For the glaze, combine honey, ginger, and teriyaki sauce, heat on the stove for 3 minutes, then add lime juice. The glaze can also be stored in the refrigerator.
Step 5
Heat a skillet and sear the kebabs on all sides. Add the glaze, season with salt and pepper, and sprinkle with panko breadcrumbs. Toss the romaine leaves with the dressing, arrange them in a mound on a plate, place the kebabs on top, decorate with slices of Parmesan, drizzle with extra virgin olive oil, and sprinkle with olive powder.
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