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Sun-Dried Tomato Caesar Salad - from Harvest
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Cuisine: Salad
From the menu of . . . Harvest
853 N. Highland Ave., Atlanta
404-876-8244
Q: I would absolutely love the recipe for Sun-Dried Tomato Caesar Salad with lemon pepper grilled shrimp and portobello mushrooms prepared by the chef at Harvest restaurant on Highland Avenue. It is undoubtedly the best salad I have ever had!
--- Patricia A. Rounds
A: Justin Ward, chef/owner of Harvest, says this salad has been a mainstay of the restaurant since it opened in 1996. His one attempt to remove it from the menu was met with protests, and it was quickly returned.
Ward blends reconstituted sun-dried tomatoes and with roasted garlic and other classic ingredients. Roasting the garlic mellows its flavor, but a pinch of raw garlic is added to maintain the dressing's piquancy. This eggless Caesar can be made totally vegetarian by removing the Worcestershire sauce.
Hands on time: 45 minutes Total time: 45 minutes Serves: 4
Ingredients:
-
1/2 cup sun-dried tomatoes
1 cup hot water
2 tablespoons Dijon mustard
1/4 cup lemon juice
2 tablespoons roasted garlic paste
3 tablespoons freshly grated Parmesan cheese
2 teaspoons Worcestershire sauce
1/4 teaspoon minced garlic
1 1/4 cup olive oil
Salt and white pepper
1 large head romaine lettuce
Instructions:
In a bowl, combine tomatoes and water and set aside.
In a bowl or food processor, combine mustard, lemon juice, roasted garlic paste, cheese, Worcestershire sauce and minced garlic. Whisk or pulse until combined. Slowly add olive oil until an emulsion forms. Season with salt and pepper.
When tomatoes have softened, remove from water, reserving water, and puree. If necessary, add a little reserved water until they form a smooth paste. Fold tomatoes into dressing.
In a bowl, mix lettuce with just enough dressing to lightly coat. Divide lettuce on four serving plates.
In a bowl or food processor, combine mustard, lemon juice, roasted garlic paste, cheese, Worcestershire sauce and minced garlic. Whisk or pulse until combined. Slowly add olive oil until an emulsion forms. Season with salt and pepper.
When tomatoes have softened, remove from water, reserving water, and puree. If necessary, add a little reserved water until they form a smooth paste. Fold tomatoes into dressing.
In a bowl, mix lettuce with just enough dressing to lightly coat. Divide lettuce on four serving plates.
Notes:
Serve simply on its own or choose your toppings: grilled shrimp, anchovies, croutons or shaved cheese.
For dinner, Chef Ward serves whole leaves garnished with imported white anchovies and shaved pecorino Romano cheese. For lunch, he makes the salad more substantial by topping chopped romaine with grilled shrimp marinated with lemon and olive oil and sliced roasted portobello mushrooms.
His homemade sourdough croutons are tossed with olive oil, grated Parmesan, dried oregano and a touch of black pepper. Ward advises, "For crunchier croutons use less oil; if you like them softer, add a bit more." Extra dressing will keep in the fridge for two to three weeks.
For dinner, Chef Ward serves whole leaves garnished with imported white anchovies and shaved pecorino Romano cheese. For lunch, he makes the salad more substantial by topping chopped romaine with grilled shrimp marinated with lemon and olive oil and sliced roasted portobello mushrooms.
His homemade sourdough croutons are tossed with olive oil, grated Parmesan, dried oregano and a touch of black pepper. Ward advises, "For crunchier croutons use less oil; if you like them softer, add a bit more." Extra dressing will keep in the fridge for two to three weeks.
Nutrition:
Per serving: 174 calories (percent of calories from fat, 69), 5 grams protein, 10 grams carbohydrates, 4 grams fiber, 14 grams fat, 1 milligram cholesterol, 218 milligrams sodium.
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