Caesar Foam Salad

Ingredients

Salad
1 head of Romaine, chopped
Brick dough, enough for four salads
4 tbsp. butter
2 garlic cloves, minced
1 tsp. salt

Caesar Foam
6 oz. Red wine vinegar
1 oz. Light corn syrup
1.5 oz. Dijon Mustard
12 oz. Canola oil
1 tsp. Anchovy paste
2 egg yolks
1 ¼ tsp. Xanthan gum
2 oz. Parmesan Cheese
2 tsp. Sugar
1 tsp. Salt

Directions

Salad

• Preheat oven to 350F
• Add butter and garlic into a small saucepot, melt butter and let sit on low for 10 min.
• Brush dough with garlic butter, sprinkle with salt, and fold
• Wrap dough around the inside of a large metal ring, cover ring and dough with foil
• Bake for 10-20 minutes or until lightly brown
• Cool and remove metal ring

Caesar Foam

• Combine salt, sugar and xanthan gum together in a small bowl, blend
• Combine remaining foam ingredients except oil into a blender, blend until smooth
• Add salt mixture to blender
• On low speed gradually add oil until emulsified
• Add emulsion to canister and chill, fill up to fill line on the canister

Assembly:

• Place a small amount of romaine into the brick dough mold
• Charge canister and pipe foam on top of romaine and serve immediately

Note: Xanthan gum aids in the stability of the foam. It can be omitted however consistency will be altered as a result. Xanthan gum can be purchased at some specialty stores or over the Internet. The Caesar foam recipes makes more than is needed to fill charger, save and reuse.