Vertical Caesar Salad and more from Chef Jason

Chef Jason Anderson, new executive Chef at 14 West shows how to make a Vertical Caesar Salad and creates a beautiful Maine Lobster with vanilla laced cous cous meal.

14 West Restaurant is located at 14 West Maryland Street in Indianapolis.  Call for more information: (317) 636-1414.

Chef Jason Anderson’s Vertical Caesar Salad

For the Crostini:

12 slices sourdough bread

1 # butter clarified

4 cloves garlic pasted

2 cups finely ground parmesan cheese

Directions:

Using ring cutters, cut bread to look like a donut, allow bread to dry 8-10 hours.  Heat butter, add garlic, roll rings in butter first, then cheese, stack 4 high.  Place bread on non-stick sheet tray and bake at 325 degrees until golden brown.  Allow bread to cool.

Take our favorite Caesar dressing (recipe attached) and toss romaine hearts in bowl, bunch the tossed hearts together and stick in crostini, garnish with parmesan cheese.

 

Chef Jason Anderson’s Caesar Salad Dressing

Ingredients:

1/2 cup mayonnaise

1/4 cup BOGARIS extra virgin olive oil

3 tablespoons grated parmesan cheese

1 tablespoon red wine vinegar

3 cloves garlic , minced

1 teaspoon lemon juice

1/2 teaspoon dry mustard

4 dashes Worcestershire sauce

2 dashes hot pepper sauce

1 pinch cayenne pepper

Salt and pepper to taste

Directions

Beat together the mayonnaise, olive oil, Parmesan cheese, vinegar, garlic, lemon juice, dry mustard, Worcestershire sauce, hot pepper sauce, cayenne pepper, and salt and pepper in a bowl until well blended. Cover and refrigerate for 4 hours before serving.

 

Chef Jason Anderson’s Pan Sautéed Lobster with Israeli Cous Cous

Ingredients:

2# lobster meat

4 oz Butter

*Poach the lobster meat in the butter and hold warm for use

2 cups cous cous

4 cups lobster stock

1 head fennel julienned

1 cup teardrop tomatoes cut in half

¼ cup basil chiffonade

¼ cup parmesan cheese

2 oz butter

1 oz truffle butter

Salt and pepper to taste

Directions:

In a hot pan, toss the cous cous dry for 5-7 minutes to toast, add two cups of the stock, stirring every few minutes so the cous cous does not stick, add another 1 cup of stock and stir until almost gone. 

In a sauté pan, sauté the fennel and tomatoes for 5-7 minutes. Add the lobster, cous cous and remaining stock to moisten, cook for 3-4 minutes.  Add cheese and basil; remove from heat and season with salt and pepper.  Finish with both butters and serve.