1.5 lb Tri Colour CAMEO® Cherry Tomatoes on the Vine
1 head of garlic
1 cup olive oil
1 cup mayonnaise
3 tbsp Dijon mustard
2 tbsp Worcestershire
1 tsp hot sauce
Juice of 3 lemons
1 tbsp black pepper
1 tbsp kosher salt
3 anchovies
2 cloves of fresh garlic, minced
1 cup croutons
Shaved parmesan to taste
Discover the latest creation from Executive Chef Ned Bell: Roasted Tomato and Romaine Caesar Salad! This incredibly fresh take on a Caesar salad, including warm, caramelized roasted CAMEO® Cherry Tomatoes, is the perfect addition to your meals, or enjoy on its own with your choice of protein.
Instructions
Roasted Garlic Puree
Pre heat oven to 375 degrees.
Cut the top of the garlic off to showcase the cloves.
Spoon 2 tbsp olive oil on top of the garlic and place on a tin foil or parchment paper lined baking tray.
Roast in a preheated oven for 35 minutes until golden brown
Let the garlic cool.
Squeeze out the golden garlic puree into a small jar.
Slow Roasted Tomatoes on the Vine
Pre heat oven to 400 degrees.
Place Tomatoes on the Vine on a tin foil or parchment paper lined baking sheet
Drizzle with 4 tablespoons of olive oil. Sprinkle with 2 teaspoons black pepper and 2 teaspoons kosher salt.
Roast in the oven for 25 minutes until the tomatoes are blistered and golden brown.
Dressing
In a large bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire, hot sauce, lemon juice, 1 teaspoon black pepper, 1 teaspoon kosher salt, anchovies, fresh garlic and roasted garlic puree.
Slowly add in 2 tablespoons of olive oil.
Mix well.
To Assemble
Place DELICATO® Romaine Lettuce leaves whole on 4 plates.
Brush the romaine with desired dressing amount.
Garnish with slow roasted Tri Colour CAMEO® Tomatoes on the Vine, croutons and shaved parmesan.Optional: Add grilled chicken breast, pan seared salmon, BBQ steak or roasted shrimp for added protein.
