Hemingway's Key Lime Caesar

In addition to the infusion of citrus, this salad is served with brown sugar-toasted pecans and generous shavings of fresh Parmesan.

Yield: 4 to 8 servings depending on course

Ingredients

• 1 ounce fresh garlic cloves
• 16 ounces olive oil
• 1 ounce chopped garlic cloves
• 2 ounces pasteurized egg yolks
• 1 1/2 tablespoons Worcestershire sauce
• 1 ounce Dijon mustard
• 1 1/2 ounces anchovies packed in salt (optional)
• Freshly ground pepper to taste
• 16 ounces canola oil
• 1/2 ounce cracked black pepper
• 3 1/2 ounces grated Parmesan cheese
• 3 ounces Key lime juice
• 4 ounces pecan halves
• 2 tablespoons butter
• 2 tablespoons brown sugar
• Baby romaine lettuce
• Fresh lime juice
• Parmesan shavings

Instructions

1. Soak whole garlic cloves in the olive oil for 48 hours. Discard garlic when finished with recipe.
2. Add egg yolks to the work bowl of a blender.
3. Add garlic and mustard. Process until combined.
4. Add Worcestershire sauce, anchovies and freshly ground pepper.
5. With the machine running, pour in garlic-infused olive oil in a slow, steady stream.
6. Add Key lime juice.
7. With the machine running, pour in canola oil in a slow, steady stream.
8. Add the grated Parmesan cheese.
9. In a large pan, sauté pecans butter and brown sugar until the nuts are toasty and well-coated.
10. Coat baby romaine leaves with some of the dressing.
11. Add a few of the nuts to the work bowl and a spritz of fresh lime juice.
12. Using tongs, place some of the salad mixture on a serving plate with a sprinkling of additional nuts, a generous shaving of Parmesan cheese and freshly ground black pepper.

Nutrition

Per tablespoon of dressing: Calories124 Fat14g (1.6 sat.) Carbohydrate 0.4g Cholesterol 3mg Sodium 10mg Protein 0.1g

Attribution

Posted at Recipe Goldmine by GayleL 9:33:00am 3/30/03

Source: orlandosentinel.com - Hemingway's, Hyatt Regency Grand Cypress Resort, Orlando, Florida