SAUVIGNON BLANC PAIRING – CAESAR SALAD WITH GRILLED MARINATED PRAWNS
INGREDIENTS:
DRESSING
Yields one pint
5 anchovies fillets packed in oil, drained
4 ½ teaspoons dijon mustard
1 ½ teaspoon minced garlic
1 teaspoon kosher salt
2 teaspoons ground black pepper
4 ½ teaspoons worcestershire
1 tablespoon balsamic vinegar
¼ cup red wine vinegar
¼ cup lemon juice
1 egg
¼ cup grated parmesan
¼ cup extra virgin olive oil
1 ²⁄³ cup canola oil
GRILLED PRAWNS
½ cup fresh orange juice
1 large garlic clove, minced
2 tablespoons fresh lime juice
12 jumbo shelled and deveined prawns
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
2 tablespoons chopped parsley
3 large hearts of romaine lettuce, washed, dried and cut
METHOD:
Dressing
In a small sauce pan place egg and fill with enough water to cover. Bring to a boil over high heat and immediately turn off heat. Allow egg to sit in water for 30 seconds. Remove egg and crack to remove yolk, this is now your coddled egg yolk. Discard whites and shell.
In a food processor combine anchovies, dijon mustard, garlic, salt and pepper and pulse a few times to make a smooth paste. Add in worcestershire, balsamic, red wine vinegar, lemon juice and parmesan. Pulse a few more times, scraping down sides until mixed well.
Leave food processor running and add coddled egg yolk, then in a slow steady stream add in olive oil and canola oil. Refrigerate dressing until ready to use. Dressing will keep for 5 days in refrigerator.
Prawns
In a medium bowl, combine orange juice, garlic, lime juice, olive oil and parsley. Add the prawns, season with salt and pepper; let sit at room temperature for 10 minutes.
Drain and thread the prawns onto metal skewers. Brush lightly with olive oil and grill over moderately high heat, turning occasionally, until cooked through, about 5-7 minutes.
Salad Assembly
In a large salad bowl, combine the lettuce, as much dressing as you prefer and croutons. Top with freshly grated Parmesan. Toss gently to combine well. Serve on individual plates or family style and place grilled prawns over salad. Enjoy with a refreshing glass of Davis Estates Sauvignon Blanc.
Courtesy of Mark Caldwell, Executive Chef Davis Estates
INGREDIENTS:
DRESSING
Yields one pint
5 anchovies fillets packed in oil, drained
4 ½ teaspoons dijon mustard
1 ½ teaspoon minced garlic
1 teaspoon kosher salt
2 teaspoons ground black pepper
4 ½ teaspoons worcestershire
1 tablespoon balsamic vinegar
¼ cup red wine vinegar
¼ cup lemon juice
1 egg
¼ cup grated parmesan
¼ cup extra virgin olive oil
1 ²⁄³ cup canola oil
GRILLED PRAWNS
½ cup fresh orange juice
1 large garlic clove, minced
2 tablespoons fresh lime juice
12 jumbo shelled and deveined prawns
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
2 tablespoons chopped parsley
3 large hearts of romaine lettuce, washed, dried and cut
METHOD:
Dressing
In a small sauce pan place egg and fill with enough water to cover. Bring to a boil over high heat and immediately turn off heat. Allow egg to sit in water for 30 seconds. Remove egg and crack to remove yolk, this is now your coddled egg yolk. Discard whites and shell.
In a food processor combine anchovies, dijon mustard, garlic, salt and pepper and pulse a few times to make a smooth paste. Add in worcestershire, balsamic, red wine vinegar, lemon juice and parmesan. Pulse a few more times, scraping down sides until mixed well.
Leave food processor running and add coddled egg yolk, then in a slow steady stream add in olive oil and canola oil. Refrigerate dressing until ready to use. Dressing will keep for 5 days in refrigerator.
Prawns
In a medium bowl, combine orange juice, garlic, lime juice, olive oil and parsley. Add the prawns, season with salt and pepper; let sit at room temperature for 10 minutes.
Drain and thread the prawns onto metal skewers. Brush lightly with olive oil and grill over moderately high heat, turning occasionally, until cooked through, about 5-7 minutes.
Salad Assembly
In a large salad bowl, combine the lettuce, as much dressing as you prefer and croutons. Top with freshly grated Parmesan. Toss gently to combine well. Serve on individual plates or family style and place grilled prawns over salad. Enjoy with a refreshing glass of Davis Estates Sauvignon Blanc.
Courtesy of Mark Caldwell, Executive Chef Davis Estates