Black Caesar
3 servings
30 minutes
Black 'Caesar' is an author's interpretation of the classic salad, embodying elegance and depth of flavors. Tender seafood kebabs made from squid and shrimp, infused with the aromas of shallots, garlic, and thyme, create a delightful texture. An exquisite sauce enriched with truffle oil and olive powder adds sophistication. The romaine lettuce soaked in this rich sauce becomes a magnificent framing for the dish. The teriyaki glaze with honey and lime provides a gentle balance of sweetness and acidity. The composition is completed by crispy panko and delicate slices of parmesan. This dish is perfect for gourmets who appreciate flavor harmony and unusual combinations. Black 'Caesar' is a rethinking of tradition that allows for a fresh perspective on the classic.
1
For the kebabs, blend the squid with egg white and half of the shrimp, chop the other half of the shrimp finely with a knife. Add 15 g of salt, 5 g of pepper, finely chopped shallot, and 5 g of garlic. Mix well and let it rest in the fridge for an hour. Then shape into kebabs.
- Squid: 60 g
- Egg white: 50 g
- Peeled shrimp: 250 g
- Shallot: 40 g
- Garlic: 10 g
- Salt: 22 g
- Ground black pepper: 10 g
2
Boil water with 2 g of salt in a pot, then remove from heat. Dip the kebabs in hot water for 1-2 minutes, then take them out and cool.
- Water: 2 l
- Salt: 22 g
3
Grate galangal, blend it with eggs, vegetable and olive oils, 40 g of parmesan, anchovies, capers, 5 g of salt, 3 g of pepper, and lemon juice. Finally, add truffle oil and olive powder, transfer to a container, and store in the refrigerator.
- Galangal: 20 g
- Chicken egg: 2 pieces
- Vegetable oil: 60 ml
- Olive oil: 60 ml
- Parmesan (Parmigiano Reggiano): 60 g
- Anchovies: 10 g
- Capers: 10 g
- Salt: 22 g
- Ground black pepper: 10 g
- Lemon juice: 10 ml
- Truffle oil: 20 ml
- Black olive powder: 5 g
4
For the glaze, mix honey, ginger, and teriyaki sauce, heat on the stove for 3 minutes, and add lime juice. The glaze can also be stored in the refrigerator.
- Honey: 40 g
- Grated ginger: 15 g
- Teriyaki sauce: 100 g
- Lime juice: 1 teaspoon
5
Heat the pan, fry the kebabs on all sides, add glaze, season with salt and pepper, and sprinkle with panko breadcrumbs. Mix the romaine leaves with the sauce, pile them on a plate, place the kebabs on top, decorate with slices of parmesan, drizzle with extra virgin olive oil, and sprinkle with olive powder.
- Panko breadcrumbs: 5 g
- Baby romaine (cos) lettuce: 120 g
- Parmesan (Parmigiano Reggiano): 60 g
- Extra virgin olive oil: 70 ml
- Black olive powder: 5 g