Archive for August 19th, 2009

I had this idea over the weekend to make a deconstructed Caesar Salad and it turned out much better than I ever thought. What’s a little different with this one is that I grilled the Ice burg lettuce (normally Ice burgs are not welcome in our home, but for this occasion we allowed it!)
Deconstructed Caesar Salad

Deconstructed Caesar Salad


  • 1/4 tightly packed Ice Burg Lettuce per person
  • 1 prosciutto slice per person
  • 2-3 cherry tomatoes per person, sliced in half
  • 1 slice of dark rye toasted
  • 1 tbsp Parmesan cheese finely grated

For the dressing:

  • 1/4 cup lemon juice
  • 1 large + 1 small clove garlic minced finely or microplaned
  • a couple of drops of fish sauce (from Thai stores)
  • 2-3 tbso EV olive oil
  • Sea salt and pepper to taste


  1. Prepare dressing by mixing all ingredients well.
  2. Crisp the prosciutto slices under a broiler, watching carefully as it burns easily. Blot with paper towel and set aside.
  3. Rub dressing on all sides of the Ice Burg, let stand to absorb the flavours.
  4. Rub the small clove of garlic on the toast, sprinkle with Parmesan and return to broiler so Parmesan melts (1-2 minutes).
  5. Grill Ice Burg Lettuce on a very hot grill for about 1 minute per side.
  6. Plate Ice Burg lettuce, prosciutto, cherry tomatoes and Parmesan toast.
  7. Drizzle with remaining dressing.
  8. Serve immediately.

Deconstructed Caesar Salad on Foodista

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