Secrets of the Tulalip Chefs

 

The award-winning chefs who design and oversee the restaurants at the Tulalip Resort Casino share their favorite recipes and tips with our readers. Although the dishes look and taste like gourmet treats, even household cooks can follow these instructions to put the wow factor back into family dinners.

 

As the Garde Manger Chef at Tulalip Resort Casino, I like to think outside of the box, so I decided to create a fun way to serve Caesar salad. And who doesn't enjoy a good salad?

My recipe is a modern version of this legendary dish - "Caesar Salad on a Stick". It was an instant success! At the 2011 Catersource conference in Las Vegas, the recipe was awarded "Most Innovative" at the Box Lunch competition.

Your guests will love this refreshing and original salad, and you will be the envy of everyone on the block with your new "Caesar on a Stick."

Enjoy!!

Caesar Salad on a Stick

8 romaine hearts (The size of your Caesar on a Stick can vary; larger for entree size or smaller for appetizers)

8 ounces caesar dressing

2 ounces croutons

2 ounces shredded Parmesan

8 each skewers sticks (cutting them to 4 inches in length)

Serves 4 to 8 guests

Directions

Rinse the 8 heads of lettuce and drain. Then peel off the outer layers until you reach the heart or desired size - keeping the lettuce core intact. Carefully cut off the outer core stem at the base of the lettuce, not removing too much. Insert the 4-inch skewer sticks into the center of each romaine heart, similar to corn dogs.

Crush the croutons to make course bread crumbs and mix with the shredded Parmesan, set aside. To dress each lettuce skewer, use a pastry brush to coat with Caesar dressing, then sprinkle the Parmesan and crouton mixture over each one.

To serve, arrange the skewered Caesar salads on a large platter.

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