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Deconstructed Caesar Salad

Matt Brown, Executive Chef of Real Salt Lake, makes Deconstructed Caesar Salad.

Deconstructed Caesar Salad:


2 cups parmesan cheese

Romaine lettuce

Caesar dressing

Croutons


Directions:


Pre heat oven to 350 degrees.

Grab sheet pan and place teflon coated baking sheet liner on sheet pan.

Sprinkle shredded parmesan cheese onto teflon coated liner.

Cheese should be roughly 3 millimeters deep

Place in oven until cheese starts to lightly brown.

This should take roughly 10 minutes

Remove sheet pan and flip telfon liner onto cutting board.

Using a pizza cutter, cut cheese into 5"x5" squares.

Place melted cheese inside of bowl and place second bowl on top and squeeze down.

Cheese should still be almost hot to the touch.

Place in fridge for 10 minutes or until cheese is cooled and crispy.

Place on plate and fill with dressed Caesar salad.


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