As I am sure you all know, yesterday (May 8th) was National Train Day. Carolyn got us some VIP access which meant that we got to walk around all the trains before they let everyone in. Elena and I went down to Union Station in DC to check it out. Not only did they have a bunch of Amtrak trains on display, but they also had a bunch of restored private train car that you can rent out. It seems like a good way to travel!
So, you maybe wondering what this as to do with cooking or food. Good question! It turns out that Michel Richard helps design the menu for the Acela trains, and was putting on a cooking demo for Train Day. For the demo he made a chicken Caesar salad. Of course it wasn’t your typical chicken Casesar, it had Richard’s playfulness and it had to be able to finished and served on a train. The “twist” on this dish is that the romaine leaves are laid out on a sheet of plastic wrap and then goat cheese, olive oil mixture is squeezed out on top. The leaves are rolled up into a tight cylinder and refrigerated for 24 hours to help everything set. No salt is added yet, otherwise the lettuce would wilt. The chicken breasts are sautéed and then finished in an oven.
In order to serve, simply slice off a wedge of salad, unwrap the plastic wrap and add dressing, cheese and chicken. It is tough to capture how much fun it was to watch Richard cook and how much fun he was having. I keep meaning it get his book, aptly name “Happy in the Kitchen”, and now I think I have to. It has some of the best recipes from his restaurants Central and Citronelle. Last nice dinner we had was actually at Central. We were able to escape last time Carolyn’s parents were down and had an amazing meal.
Fire Roasted Pepper And Goat Cheese Caesar Salad
Spray Bottle
Ziploc bag
By: Michel Richard
Ingredients:
- 2 cooked boneless chicken breast
- 14 – 15 full size romaine leaves, rinsed and trimmed, pat dry
- 4 oz. fire roasted red peppers, drained, sliced into strips
- 4 oz. goat cheese
- 2 cloves fresh garlic, minced
- 1 tablespoon oregano, dried
- 1/4 tsp black pepper, ground
- 8 oz. Caesar dressing
- Shredded Parmesan, for garnish
- Gelatin Spray:
- 1 pack knox gelatin (7 grams)
- 1/2 cup water
Directions:
- Remove goat cheese from refrigeration and allow to soften
- Prepare chicken breasts by either pan-searing, or grilling, & chilling in advance of assembly of the salad.
- Dissolve one packet of Knox brand gelatin in 1/4 cup hot water, add 1/4 cup cool water and pour into spray bottle.
- Place softened goat cheese in mixing bowl with minced garlic, oregano, and pepper. Using a large spoon blend all ingredients into cheese. Place seasoned goat cheese in heavy Ziploc bag.
- Lay plastic wrap across a clear counter top in 3′ sections, preferably towards one end of the counter. Starting at end of counter, overlap cleaned, trimmed romaine leaves horizontally on plastic wrap. Pat leaves with a paper towel to pick up any extra moisture.
- Cut away 1 corner from the sandwich bag containing seasoned goat cheese and pipe cheese vertically (top to bottom of leaves) in lines aprox. 3″ apart.
- Lay red pepper strips vertically in between goat cheese and sprinkle a little black pepper over salad.
- Spray gelatin mixture over salad making sure to hit all surface areas of the lettuce. Lettuce should appear to glisten, but not look damp. You will not use all of the gelatin mixture.
- Starting at end of counter begin to lift plastic wrap allowing romaine leaves to start to roll over themselves. Be sure to keep the plastic wrap from rolling up in the romaine leaves while continuing to roll the salad into a tight, even cylinder.
- Once the romaine leaves have completely rolled around themselves you can allow the plastic wrap to touch the other side. Continue to roll towards end of plastic wrap while increasing tension to compress the salad into a tighter cylinder.
- Once salad is rolled, twist the ends and place in refrigerator for 24 hours.
- When ready to serve, cut from the center out to tends in aprox. 1-1/2″ inch sections. This should give you 6 portions.
- Fan a few pieces of bias cut chicken breast towards rim of plate and place once section of Caesar on plate slightly covering chicken.
- Using scissors, snip plastic wrap and gently remove from salad. Salad. should retain a nice dial shape.
- Drizzle your favorite Caesar dressing over top of salad and chicken and garnish with some freshly shaved Parmesan.
- Salad will blossom open (fill the plate) once the first cut is made.
