DECONSTRUCTING CAESAR

                        

Before you think you're having one of those dreams where you're naked in class and the teacher suddenly ask you to stand up and read out your essay on the use of allegory in Shakespeare's Julius Caesar, it's not that kind of Caesar. Although, while I have your undivided attention (because, of course , you always paid attention in class, naked or otherwise) I would like do a little horn tooting... (Hey you there! Yes, you at the back, I'm warning you, one more giggle from you and you're out!) Now where was I? Ah yes, I'd just like to toot my own horn for a moment if I may... (Right that's it, you've had your chance... Out!!)

As you may be able to tell, I am quietly proud of this recipe which is my entry for Katie's Caesar salad themed HHDD#12. For those if you who don't know, Hay Hay Donna Day was founded by Barbara at Winos and Foodies in celebration of all things Donna Hay. Each month a theme is chosen, then you can vote for your favourite (ahem), the winner hosts the next round and chooses the new theme, and so it continues. When I first saw that Caesar salad had been chosen my mind drew a blank as it didn't involve chocolate, somehow I don't think the fusion of those two would be particularly successful. Next, I tried to figure out if I could somehow morph it into muffin form, but strangely the thought of baked, limp, stringy lettuce didn't appeal. Not being sure what constitutes a classic Caesar salad, I make my own version of it in the summer with tomatoes and giant Parmesan encrusted croutons, but I didn't feel like making that either. Indecisive, me? So, when I was ruthlessly clearing out the years old stockpile of interiors magazines hiding in my cupboard (dating back to when I was more interested in what the kitchen looked like than what was cooked in it) I discovered a treasure trove of recipes in the back of each issue. One recipe was for little canapes of Parmesan crisps and hard-boiled quail eggs topped off with salad. There it was, the basic known elements in one perfect little mouthful.

I do know that Caesar dressing is made with a base of lightly coddled eggs, so the diminutive quail eggs took their place. As the dressing no longer needed an egg, I made one with creme fraiche and Worcestershire sauce, and I left out the bread altogether deeming it unnecessary on this occasion. Place the egg atop crunchy golden Parmesan, scatter with crisp sweet Cos lettuce and tomatoes (my addition) and barely touch with the tangy dressing. Now, I think I'm willing to take on Cesar Cardini in a battle for his title.

Sorry what? You want to come back in? Only if you think you can control yourself. Sit down then. Okay class, please turn to page 69 of your textbooks...

MINI CAESAR SALAD BITES

For the Parmesan crisps

• 75g Parmesan, grated

For the Caesar dressing

• 2 tsps Dijon mustard
• 1/2 tsp sugar
• 1 tbls white wine vinegar
• 5 tbls olive oil
• 2 tbls creme fraiche
• a dash of Worcestershire sauce
• salt & pepper

To assemble

• Cos lettuce leaves, finely shredded
• 6 quail eggs, hard-boiled for about ninety seconds and cut in half
• 2 cherry tomatoes, deseeded and finely sliced
• olives, roasted peppers, finely sliced (optional)

1. First make the Parmesan crisps. Preheat the oven to 180 C. Very lightly grease a non-stick baking sheet. Use about 1 heaped teaspoon of grated Parmesan to form a circle about 4-5cm in diameter, teasing out the cheese with the tip of a knife to distribute it evenly. If you have a cookie cutter around this size just put it in the sheet, sprinkle in the Parmesan, then lift it up and move it over to form the next circle. You should get 12 crisps, if you get more then they're your cooks treat! Bake in the oven for 8 minutes but keep an eye on them because ovens vary. When they look golden and bubbly, remove from the oven. Give them a few seconds before starting to remove them with a thin spatula, they'll harden quickly and become difficult to remove. Gently bend them around a rolling pin while still pliable, if you want a curved shape. If they harden before you have lifted them off the baking sheet (mine did) put back in the oven for a minute and try again. Set aside.
2. To make the dressing; whisk together the mustard, sugar and vinegar, then gradually whisk in the oil. Whisk in the creme fraiche, season and add a dash of Worcestershire sauce. This makes more dressing than you'll need but just use it as a dip for the lettuce leaves you have left over, like I'm doing right now!
3. To assemble: place a Parmesan crisp on a serving plate, put half a quails egg on top, then sprinkle over some shredded lettuce and tomato and drizzle with a little dressing. Continue until you have used up all the crisps. Serve.

Makes 12 heavenly mouthfuls.

Comments

[Lisa]

Genius!!! I'm totally stumped too - cuz I want something as amazing as what you've done, but I'm confident I won't come close.

Not only are they pretty and fit the bill they also look really, really yummy! Like the kinda yummy when you wish your monitor would just open up so you could reach in and grab them.. but it doesn't open up and you are stuck staring at them in all their cuteness and yumminess? Yeah - that kinda yummy. *sigh*

xoxo

[Laura]

I don't know Miss Browniebabe, I bet you'll come up with the goods...as always!

[kate]

wow how cute....no not the being naked in class part ...the mini bite sized salad part !!! :D.i love the Parmesan crisps idea ! awesome !

[Deborah]

Thos look amazing. What a fabulous idea. I was wondering about said competition too... I make a mean caesar dressing, but figured that would be done... maybe next month. You got my vote lady!

[Lorraine@italianfoodies]

Ok, I'm swaying a little, but still not fully convinced on caesar salad. Don't tell my customers! I do like those parmesan "taytos" though. Great pic!!!

[Kelly-Jane]

They look really fabulous! Some food pics just say eat me now - and this is one of them :) Well done.

[Laura]

Parmesan "taytos", I love it.

[Dolores]

I'm with the others still trying to figure out what I'm going to do with this month's HHDD theme. Congratulations -- these are great -- you NAILEd it.

[barbara]

I love parmesan crisps and this is such a clever entry. Thanks for joining HHDD.

[Anita]

(drool) Man, those look good. I am a sucker for toasted cheese crisps and hard-boiled eggs.

[Inne]

What a great idea! It looks absolutely delicious and I kept on trying to grab inside my computer screen.

[Gilli]

What a great idea with those yummy parmesan crisps. Of course in the original salad Mr Cardini used Worcestershire sauce not the anchovies we all use today. Both work!

[Dolores]

Those look adorable AND delicious. Finger food is so much fun!

[Lauren]

These are so cute! Congratulations!