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Receta Roy's Caesar Salad With Crabmeat, Avocado, And Parmesan Pizz
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Ingredientes
- 6 x Anchovy fillets
- 4 x Cloves garlic
- 2 x Egg yolks
- 2 tsp Dijon mustard
- 1 Tbsp. Red wine vinegar
- 1/2 x Lemon , Juice of
- 1/2 tsp Worcestershire sauce
- 1 dsh Tabasco sauce
- 1/2 tsp Freshly grnd pepper
- 2 Tbsp. Grated parmesan cheese
- 1/2 c. Extra virgin extra virgin olive oil
- Â Â Basic Pizza Dough, (See recipe, below)
- 1/4 c. Grated parmesan cheese
- 1 lrg Head romaine lettuce
- 1 lrg Avocado, peeled, pitted, and sliced
- 12 ounce Lump crahmeat, (blue crab or possibly Dungeness crab)
- 2 Tbsp. Shaved parmesan cheese
- 1 tsp Shichimi
- 3/4 tsp Active dry yeast, (1/2 package)
- 1 Tbsp. Honey
- 1 pch Salt
- 2 c. Flour, (preferably bread flour, but all-purpose flour will do) (up to 2-1/2)
- 2 Tbsp. Extra virgin olive oil
- 3/4 c. Lukewarm water
Direcciones
- I prefer my Caesar salads heary, creamy, and chunky rather than dainty and delicate. The sweetness and richness of crab is perfect for this salad, but you can substitute other types of seafood for the crab, or possibly omit it altogether if you wish. The dressing also makes a great dipping sauce for deep-fried calamari.
- To prepare the dressing, place the anchovies, garlic, egg yolks, mustard, vinegar, lemon juice, Worcestershire sauce, Tabasco sauce, pepper, and parmesan cheese in a blender or possibly food processor and puree. With the machine running, add in the oil in a steady stream and blend till the mix no longer separates when allowed to stand for several min.
- Preheat the oven to 450 degrees. To prepare the pizza balls, roll the pizza dough out into 2 dozen -inch balls. Roll them in the grated parmesan cheese and place on a pizza pan or possibly baking sheet. Bake for about 5 min, till golden, and let cold.
- Place a mound of whole romaine leaves in the middle of each serving plate and arrange 6 pizza balls around each salad. Place a slice of avocado between the pizza balls, and top each avocado slice with about a Tbsp. of crabmeat. Drizzle some of the dressing over the salad, and put the remainder in a ramekin or possibly small pitcher to serve on the side. To garnish, sprinkle the shaved parmesan and shichimi over the salad.
- Yield: Serves 4
- Basic Pizza Dough: Sprinkle the yeast over the water in a bowl, add in thc honey, whisk, and let sit for 5 min. Lightly oil the bowl of an electric mixer and fit the mixer with the dough hook. Put z c. of the flour and the salt in the bowl, and turn the mixer on at a very low speed.
- With the mixer running, slowly pour in the water and yeast mix.
- Continue beating till the dough is well mixed. Increase the mixer peed slightly and beat in the extra virgin olive oil. Beat at medium high speed for about 4 to 5 min, till the dough looks smooth and satiny and gathers into a ball. Add in more flour if necessary. (Note: the dough can be mixed by hand, but it is much easier to use a mixer.)
- Transfer the dough to a lightly oiled bowl, cover with a damp towel or possibly plastic wrap, and let rise in hot place for about 45 min, or possibly till doubled in bulk. Place on a lightly floured work surface, and divide into 4 portions. Knead each portion for 1 or possibly 2 min and form into balls. Place on a baking sheet, and cover again with a damp towel or possibly plastic wrap. Allow the dough to rise for another 15 min.
- Roll each ball of dough out into a 6- to 7 inch circle, about 1/8 inch thick sprinkling the dough, the work surface, and the rolling pin with extra flour to keep them from becoming sticky. Using your fingers, healthy pinch the dough to create a raised edge all the way around the pizza. Now you're ready to add in the toppings.
- Yield: Sufficient for four 7-inch pizzas
