Caesar salad Spring rolls - 5/28/11
Caesar salad spring roll is a great appetizer to serve when you have guests over. Taking the traditional Caesar salad, adding a slice of Prosciutto for flavor and saltiness, a few Arugula, drizzle with some vinaigrette, and then roll the whole thing with a Vietnamese rice paper and you get a Caesar Salad Spring roll. Trust me people will be talking about this appetizer! I found this recipe while perusing Francois Payard's Bite Size book and I was immediately attracted to the simplicity of this dish and I also like the way it was presented. This is a healthy bite, low in calorie, colorful, and playful snack that your guests will snatch in no time.
The mayonnaise add a lot of flavor and the crouton gives a nice crunch.
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Close look at the Caesar salad Spring Rolls.
Preparation work..
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For the Caesar dressing 1/4 cup mayonnaise 1 teaspoon parmesan cheese 2 anchovy fillets, minced
Store bought croutons for decoration Vinaigrette |
For the spring rolls 1 cup very hot water 6 rice paper sheets 6 Prosciutto slices Romaine lettuce leaves 1 cup baby arugula |
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Soak 1 sheet of the rice paper in the hot water. Let it rest for 30 seconds or a minute until it is pliable and soft. |
Place 1 slice of Prosciutto close to the edge of the rice paper. Arrange a Romaine leave in the middle of the rice paper. |
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Add some Arugula inside the romaine leave and drizzle with some vinaigrette. |
Roll the rice paper tightly around the Prosciutto, Romaine, and Arugula to form a spring roll. |
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Cut the 2 edges and throw it away. Cut the roll into 4 portions. |
Using a spoon mix the mayonnaise, parmesan and the anchovies in a bowl until everything is well incorporated. Fill a plastic bag with the dressing and set it aside. If you are not using it right away put it in the refrigerator. |
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When you are ready to serve cut the tip of plastic bag filled with the mayonnaise and pipe a bit on top of each roll. |
Add a crouton on top and it is ready to be served. |
Filed as: Appetizers
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