Thai Caesar Salad

SAVORY

Mar 5

Frisée, Thai Basil, Caesar Dressing, House Vinaigrette, Parmesan, Rice Paper Crouton

Chef Diego Argoti of Poltergeist | Los Angeles

INGREDIENTS

Caesar Dressing:
800 grams lemongrass oil
20 grams minced garlic
40 grams egg yolk
20 grams pickled mustard seed
50 grams capers
100 grams lemon juice
50 grams anchovies
20 grams fish sauce
5 grams kosher salt
10 grams lime leaf

House Vinaigrette:
500 grams Corto TRULY 100% extra virgin olive oil
350 grams lemon juice
15 grams sesame oil
100 grams mirin
2 grams Aleppo chile
13 grams kosher salt
10 grams rose water

Rice Paper Crouton:
Oil for frying
30 grams ground parsley
3½ grams blue fenugreek leaves
Vietnamese rice paper

To Assemble and Serve:
Frisée
Thai basil
Grated parmesan

METHOD

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 one-third of the mixture to a serving plate. Top with parmesan. Repeat process twice. Finish with 3 shards Rice Paper Crouton.

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