A Le Cordon Bleu Paris graduate, Hector Playuk is currently the Executive Chef for Jack’s Bar and Restaurant in Washington DC. This restaurant gets big kudos from us as it is 100% wind powered! One of their signature lunch dishes is a Caesar Salad served in a crispy parmesan bowl, and in this video Hector shows us how to make the bowl.
Note: It is absolutely essential to use a nonstick pan for this, anything else will not work (we tried!).
Recipe instructions: Make the Parmesan bowl using 7-8 ounces of cheese for each bowl. For the croutons, simply slice a baguette into cubes, coat in olive oil, garlic powder or fresh minced garlic, salt and pepper, bake at 400 degrees F for 15 minutes. In a regular bowl, toss romaine lettuce, croutons, shredded parmesan cheese and caesar dressing, then add to the parmesan bowl. Regarding the dressing, we like this recipe from Scott’s Seafood, but you can absolutely use your own variation or use a store bought creamy Caesar dressing. Enjoy!