May 25th, 2012

Caesar on a Stick served on a platterChef John Ponticelli has a way of “putting a twist” on tried & true dishes, reworking it so as to give a dish new flair.  He won the “Most Innovative” award for his Caesar Salad on a Stick recipe (pictured below) in the 2011 Box Lunch competition by Cater Source in Las Vegas.  He has also served his unique creation at various events held by the Tulalip Resort Casino located in Marysville, north of Seattle, WA.  The image to the left was served at an outdoor food & wine event for about 2000 people at the Chateau Ste. Michelle Winery.

Caesar Salad on a Stick

Serves 4 to 8 guests

8

8

2

2

8

Heads

Oz

Oz

Oz

Each

Caesar on a Stick with tear drop tomatoesRomaine hearts

Caesar Dressing

Croutons

Shredded Parmesan

Skewer sticks

Procedure:

Wash whole Romaine Lettuce drain, then peel off outer layers down to the heart or (desired size) keep lettuce core in tack, trim core bottom, don’t cut too much off the core, next take the skewers cut them down to 4 inch skewers, now insert skewers into the center of each Romaine Heart core, it should look similar to a corn dog.

Take the Croutons and crush them making course bread crumbs then mix with the shredded Parmesan, now you’re ready to assemble, using a brush coat each Romaine heart with the Caesar Dressings then sprinkle the Parmesan and Crouton mixture over each Romaine Heart, now you can display your Caesar on a Stick on a nice platter.

The size of your Caesar on a Stick can vary; you can make it larger for entree size or smaller for appetizers!

Chef John PonticelliChef John Ponticelli (JP) is the Garde Manger Chef de Cuisine at Tulalip Resort Casino

 

Comments from before Site Migration

SANJAY NAYAK [122.168.31.114]    [ Aug 15, 2014 ]

creative ……

 

  • ahki

    Interesting, wow, I am going to have to try that. The setup is simple enough, I am surprised it never occurred to me. I can use this bread crumb-parm toss for the people I serve. Thanks for sharing.