Caesar Salad with a Twist


Back in town after a pilgrimage to Dan Barber’s Blue Hill restaurants and a tour of farmers’ markets in New Jersey and New York, I hit the Holland Farmers’ Market Chef Series this morning, where Jeff Kudrna showed us “A Classic Caesar with a Twist.”

Executive chef at Clearbrook Golf Club in Saugatuck, Michigan, Jeff demonstrated three ways to make a Caesar salad: prepared ahead and served on a plate, tableside, and as “deconstructed food”–that is, all the ingredients served on a plate separately.

The basic ingredients for a Caesar salad include: salt, anchovies (optional), fresh garlic, egg yolk, fresh lemon juice, Worcestershire sauce, Dijon mustard, olive oil, canola oil, red wine vinegar, balsamic vinegar, croutons, Romaine lettuce, Parmesan cheese, and black peppercorns.

For the plated Caesar, Chef Kudrna blended the dressing with a Kitchen Aid mixer and then dressed the salad.

For the tableside Caesar, the dressing was mixed in a large wooden bowl, and then the lettuce and croutons were added to it.

And for the deconstructed Caesar, the chef first grilled the Romaine lettuce by brushing it with olive oil and lemon juice first, then sprinkling it with salt and pepper before putting it on the grill.

Here’s how all three recipes turned out:

What was my favorite thing about the demo today? That Chef Kudrna said Clearbrook has a new approach to their menu: local, organic, and seasonal. Who thought a golf course would cater to farm-to-table eating? After perusing Clearbrook’s menu–with many of their local suppliers called out specifically–I am ready to try dinner there!

If you’d like to get the recipe from today’s demo, or any of the past Chef Series recipes, go to the Holland Farmers’ Market website!

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One response to “Caesar Salad with a Twist

  1. Pingback: More Than Just a Golf Course | Farm to Table

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