GRAHAM’S SIGNATURE CAESAR SALAD

“The idea is to focus on the amazing texture and flavour of the oversized crouton. I call it a ‘Twinkie’ because that’s exactly what it resembles. I use a dressing based on anchoiade, a gutsy, anchovy-garlic based sauce from the south of France.” — Graham Elliot

Makes: 4 servings.

2 heads of romaine, or romaine hearts

Anchoiade Dressing:

2 tbsp. (30 ml) low-fat sour cream 2 tbsp. (30 ml) fresh lemon juice 1 tbsp. (15 ml) Dijon mustard 1 large egg yolk 2 garlic cloves, coarsely chopped ½ bunch flat leaf parsley, coarsely chopped ¼ cup (60 ml) Parmesan cheese, grated 1 cup (250 ml) grape seed oil 1 tsp (5 ml) anchovy oil ( from the can of anchovies, or extra virgin olive oil)

‘Twinkie’:

¼ cup (60 ml) plus 2 tbsp. mascarpone cheese 2 oz. (57 g) cream cheese ½ cup (25 ml) grated Parmesan cheese 2 tbsp. (30 ml) half and half ½ tbsp. (7.5 ml) minced shallot 1 tbsp. (15 ml) minced garlic Salt ½ unsliced brioche loaf or loaf of white bread 8 tbsp. (40 ml) unsalted butter

Parmesan Fluff:

4 oz. (113 g) Parmesan cheese

Garnish:

12 Spanish white anchovy fillets Freshly ground black pepper

1. Trim heads of romaine so tops are somewhat even and discard tough base. Cut heads into quarters to make 8 pieces. Soak lettuce quarters in cold water for a few minutes. Pat dry and set aside.

Dressing:

1. Put sour cream, lemon juice, shallot, mustard, egg yolk, garlic and parsley in a blender and purée on high until smooth. Add the Parmesan and purée for about a minute. With blender running on medium speed, slowly add the grape seed oil and anchovy oil in a thin, steady stream. Pause every 10 seconds to make sure oil is fully incorporated. If too thick, add water.

‘Twinkie’

1. In a food processor with metal blade, mix mascarpone, cream cheese, Parmesan, half and half, shallot and garlic. Process until fully incorporated. Season with salt and pulse to mix. Transfer to a pastry bag fitted with a plain tip and set aside. Preheat oven to 350 F (176 C).

2. Using a serrated knife, remove the crust from the brioche loaf. Slice 8 rectangles from the loaf, each about 3 in (7.5 cm) x 1 in (2.5 cm) thick. In a small saucepan, melt the butter. Brush over all sides of the bread rectangles.

3. Heat a non-stick sauté pan over medium heat and gently brown on each side. Drain on paper towels to absorb extra butter. Using rounded handle of wooden spoon, cut out two holes in the bottom of the Twinkies, each about ½ inch deep.

Parmesan Fluff

1. With microplane, grate Parmesan over a bowl.

2. Assembling salad: Use a clean pastry brush to generously coat each piece of lettuce with dressing. Roll the coated lettuce in the fluff so the pieces are covered.

3. Meanwhile, pipe the filling in the holes in each Twinkie until stuffed. Place filled Twinkies on a baking sheet and put in oven for about 3 minutes to warm the centres. Remove from oven.

4. Put 2 warm Twinkies on each of 4 serving plates and gently rest a piece of lettuce on top of each Twinkie. Garnish each plate with 3 anchovy fillets and season with pepper.