From Chef Diego Argoti
Ingredients
Caesar Dressing:
- 800 g lemongrass oil (house recipe made using 51-49® Extra Virgin Olive Oil & Canola Oil Blend)
- 20 g garlic, minced
- 40 g egg yolk
- 20 g pickled mustard seeds
- 50 g capers
- 100 g lemon juice
- 50 g anchovies
- 20 g fish sauce
- 5 g kosher salt
- 10 g lime leaf
House Vinaigrette:
- 500 g TRULY® 100% Extra Virgin Olive Oil
- 350 g lemon juice
- 15 g sesame oil
- 100 g mirin
- 2 g Aleppo chile
- 13 g kosher salt
- 10 g rose water
Rice Paper Crouton:
- oil for frying
- 30 g ground parsley
- 3.5 g blue fenugreek leaves
- Vietnamese rice paper
To Assemble and Serve:
- frisée
- Thai basil
- parmesan, grated
Directions
For the Caesar Dressing: In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.
For the House Vinaigrette: In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.
For the Rice Paper Crouton: In a fryer, heat oil to 350°F. In a mixing bowl, combine parsley and blue fenugreek. Set aside. Working in batches, add rice paper to oil and fry until puffed up. Transfer to a paper towel-lined plate and let drain. Once cool, dust with herb mixture. Set aside.
To Assemble and Serve: In a mixing bowl, combine frisée and Thai basil. Toss with desired amount House Vinaigrette and Caesar Dressing. Transfer to a serving plate. Top with parmesan. Finish with 3 shards Rice Paper Crouton.