Deconstructed Caesar Salad

Photo: Eva Taylor

Ingredients

1/4 tightly packed Ice Burg Lettuce, per person

1 prosciutto slice, per person

3 inches cherry tomatoes per person, sliced half

1 slice of dark rye toasted, per person

1 tablespoon Parmesan cheese finely grated, per person

Preparation

Prepare dressing by mixing all ingredients well (see about below).

Crisp the prosciutto slices under a broiler, watching carefully as it burns easily. Blot with paper towel and set aside.

Rub dressing on all sides of the Ice Burg, let stand to absorb the flavours.

Rub the small clove of garlic on the toast, sprinkle with Parmesan and return to broiler so Parmesan melts (1-2 minutes).

Grill Ice Burg Lettuce on a very hot grill for about 1 minute per side.

Plate Ice Burg lettuce, prosciutto, cherry tomatoes and Parmesan toast.

Drizzle with remaining dressing.

Serve immediately.

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About

I had this idea over the weekend to make a deconstructed Caesar Salad and it turned out much better than I ever thought. What's a little different with this one is that I grilled the Ice burg lettuce (normally Ice burgs are not welcome in our home, but for this occasion we allowed it!)
Dressing:
* 1/4 cup lemon juice
* 1 large + 1 small clove garlic minced finely or microplaned
* a couple of drops of fish sauce (from Thai stores)
* 2-3 tbso EV olive oil
* Sea salt and pepper to taste