Chef on the Go's Flatbread with Caesar and Parmesan Tulle
This wedged caesar salad is perfect for entertaining or just a Monday night! It looks so elegant put together but it’s super easy to make, just start stacking!
- 3/5 cup grated Parmesan Cheese
- 1/8 cup Olive Oil
- 1/8 cup Basil Puree
- 10 Basil Leaves chiffonade
- 1/2 bunch Parsley finely chopped
- 1 Romaine Lettuce Heart cur lengthwise
- 1 Package Proscuitto
- 1/4 cup Caesar Salad Dressing
- 6 cloves Garlic
- 1 tablespoon Dijon mustard
- 1 tablespoon vinegar
- Kosher salt and freshly ground black pepper
- 2 tablespoons mayonnaise
- 1/2 cup olive oil
- Lemon juice, for seasoning
- Minced anchovy fillets, optional
- 1 baguette
- 3 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
Grill one side of flatbread on BBQ until grill marks are seen.
Remove from heat and brush grilled side with Olive Oil, Basil, Salt and Pepper, return to BBQ and heat til warm.
Cut Baguette into cubes. Add Garlic Powder, Paprika and Pepper to melted butter in a skillet. Add bread to skillet and saute until they begin to brown. Set aside to cool
Place thinly sliced Prosciutto on non-stick baking pan and bake at 350°F until dry and crisp (approx. 15 minutes), remove and reserve at room temp.
Reserve 1/4 cup Grated Parmasan. Divide rest into 4, sprikle in cookie sized rounds on a non-stick pan and bake at 400°F until cheese is melted into lacy disks (approx. 5 minutes). Allow to cool flat, or lay over rolling pin to form a cup shape and allow to cool.
Combine mashed Garlic, Mustard, Vinegar and two pinches of Salt, in a blender and blend thoroughly. Add Mayonaise and blend together until thick. Slowly pour in Olive oil while blending. In a bowl, stir in Salt, Pepper, Lemon juice and Anchovies (optional), to dressing.
Begin with flatbread and start layering Romaine, Prosciutto, Parmesan crisps, Croutons and drizzle with dressing.