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Wafu Italian Caesar Insalata
Serves
24
Ingredients
Garlic Panko Bread Crumbs
½ pound unsalted butter
1 tablespoon Kikkoman® Sesame Oil
1 tablespoon olive oil
1 quart Kikkoman® Panko Japanese Style Toasted Bread Crumbs
1 tablespoon garlic powder
Kosher salt to taste
Granulated sugar to taste
Wafu Italian Caesar Dressing
1 cup grated Parmigiano Reggiano
4 salted anchovies
¾ cup Kikkoman® Sesame Oil
¾ cup grape seed oil
⅓ cup Worcestershire sauce
¼ cup lemon Juice
2 tablespoons Kikkoman® Sushi Sauce
2 tablespoons Dijon mustard
1 tablespoon Kikkoman® Soy Sauce
1 tablespoon ground black pepper
20 cloves confit garlic
4 egg yolks
2 cloves garlic
Salad
Romaine lettuce or baby artisanal greens
Edamame
Lemon juice
Garnishes
Ikura (salmon roe)
Furikake
Black and white sesame seeds
Directions
- To prepare bread crumbs, melt butter in a large saute pan, then add sesame oil and olive oil. Add bread crumbs and stir with a rubber spatula. Keep moving the Panko bread crumbs until they are evenly golden brown.
- Season with garlic powder, salt and sugar. The bread crumbs should taste sweet and salty. Transfer onto a paper towel lined baking sheet to remove excess fat. Let sit in a hot spot to dry out.
- To prepare dressing, puree all dressing ingredients in a blender until smooth.
- Lightly dress the greens with dressing, building a nice height and sized salad on a plate. Toss the cooked edamame in the wafu dressing with a little lemon juice and place on the salad. Add a few piles of the toasted bread crumbs.
- Garnish with ikura (salmon roe) and top salad with a few more drops of dressing. Sprinkle with furikake, black and white sesame seeds.
Recipe created in partnership with Chef Robbe Felice at pastaRAMEN.
