Vincenti's Butter Lettuce Salad with Parmigiano Dressing

Print Email


Parmigiano Dressing

4 Egg Yolks
16 ounces Extra Virgin Olive Oil
4 Anchovies, deboned and cleaned, or 2 ounces Anchovy Paste
2 cloves Garlic, chopped
2½ ounces Pecorino Romano
2½ ounces Parmigiano Reggiano
Juice of 2 Lemons
2 ounces Dijon Mustard
White Pepper to taste
Salt to taste (if you are using Anchovy Paste you will need less salt)

1.  In a pan over medium heat, cook 1 ounce of the Olive Oil, Garlic and Anchovies (or Anchovy Paste) until Garlic is translucent.  Remove from heat.

2.  Blend the egg yolks in a blender.  Slowly drizzle in the remaining 15 ounces of the Extra Virgin Olive Oil.  When all is well incorporated add the Garlic and Anchovy mixture, the cheeses, mustard and pepper and blend well.  Lastly add the Lemon Juice.  Check to see if salt is needed, and add to taste.  Set Aside

3.  Remove all outer leaves from Butter Lettuce.  Tear into bite sized pieces and refresh in an ice water bath.  Drain and Spin Dry.

4. Dress washed, cleaned and dried Lettuce with Dressing.  Divide among chilled plates. Add Polenta Croutons on top (recipe follows).  Top with Shaved Parmigiano Reggiano strips. 

Crostini di Polenta
Polenta Croutons

9 ounces dry Polenta or Corn Meal
4 cups water
Salt to taste
2 ounces Parmigiano Reggiano
1 ounce Olive Oil
Canola Oil for frying, 1½ inches high in a pan

1.  Bring water to a boil in a saucepan, add salt and slowly incorporate the polenta in a steady stream.  Cook for 10 minutes while stirring with a wisk to avoid lumps.  After the 10 minutes add the Olive Oil and Parmigiano Reggiano and incorporate well.  Remove from heat.

2. Pour Polenta into a Teflon coated pan to a height of about ½ inch.  Refrigerate until set.  Remove from pan and cut into ½ inch cubes.

3.  Bring Canola Oil in a frying pan to a temperature of 375°F.  Fry Polenta in oil until golden, remove and set on paper towels to drain.


From the Vincenti Ristorante 


restaurant news

Sushi Ota
Southern California
by Kitty Kaufman

Sushi ota 1Sushi Ota modestly calls itself the "premier sushi restaurant in San Diego." They rate the number 52 spot on Yelp’s Top 100 Places to Eat in the US but I didn't know this before. Their adamant...

Where to Eat in Austin during South by Southwest
by David Latt

driskill1Treat yourself to the pleasures of well-prepared meals in comfortable settings by starting at the Driskill Hotel, centrally located at the corner of Brazos and Sixth Street. For dinner, the

Huddle House
Southern States
by Diane Sokolow

mother_children.jpgWhat does traditional Southern cooking, and traditional Jewish cooking have in common.  One word.  BEIGE!

I was in the Great Smokey Mountains over the weekend, visiting the part of my family who...

The Custom House Tavern
by Lisa Dinsmore

chtexterior.jpg I love the fact that my husband is from a different part of the country than I am. Before I met and married him, my experience of America was limited to either coast. Now, every year, I get to...