American Lamb Caesar Salad

    

February 23, 2016

Edward Leonard
Vice President/Corporate Chef
Le Cordon Bleu Schools in North America

  • Yields: 12 servings

Ingredients

Lamb

6 lbs American Lamb blade chops

6 tbsp Extra virgin olive oil

3 tbsp Fresh lemon juice

To taste Kosher salt

To taste Crushed red pepper flakes

18 Stalks fresh rosemary

Caesar Dressing

3 Garlic, minced

9 White anchovy filets

Pinch of Salt and pepper

6 tbsp Pasteurized egg yolks

6 tbsp Fresh lemon juice

6 tbsp Water

1 tbsp Mint

3/4 cup Greek yogurt

1/2 cups Extra virgin olive oil

Pitas

12 Pita breads

To taste Kosher salt and pepper

6 Clarified butter

3 Heart of romaine

3/4 cup Parmigiano-Reggiano, finely grated

Salad Mix

6 tbsp Tomatoes, diced

6 tbsp Kalamata olives, diced

6 tbsp Feta cheese, crumbled

6 tbsp Extra virgin olive oil

36 White anchovies

Directions

Recipe provided by the American Lamb Board

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