Garlic Olive Oil Little Gem Romaine Salad and Grilled Flatbread

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Posted by in Recipes on Sep 19, 2012 . .

1 head little gem hearts of romaine split in half lengthwise

  • 2 pieces grilled flatbread, prepared from pizza or bread dough
  • 2 Tbsp. Olive Cart Slow Roasted Garlic extra virgin olive oil
  • 3-4 oz. Olive Cart  Dressing
  • 1 Tbsp. shaved ricotta salata or other dry cheese such as Parmigiano-Reggiano
  • 2 Tbsp. pickled red onions, (onion shaved fine and dressed with red wine vinegar and sugar)
  • 2 soft poached eggs
  • Sprinkle Olive Cart Himalayan Pink salt
  • Sprinkle black pepper

California Olive Ranch Dressing

4 oz. Olive Cart Slow Roasted Garlic extra virgin olive oil

  • 1 oz. sherry wine vinegar
  • 1 Tbsp. Dijon mustard
  • 1 anchovy, finely chopped
  • 1 Tbsp. lemon juice
  • Sprinkle Olive Cart Himalayian Pink salt
  • Fresh ground black pepper

Dressing

To prepare the dressing, combine all the ingredients together except for the Olive Cart Slow Roasted Garlic extra virgin olive oil.

Slowly drizzle in Olive Cart Slow Roasted Garlic extra virgin olive oil, whisking to loosely emulsify, pulse with emersion blender to incorporate any standing oil. This dressing will break and will need stirring before using for service. If thicker than you prefer, add a touch of water or vinegar to thin.

Flatbread

Grill flatbread over open flame until bubbled and charred. Season with salt, pepper and Olive Cart Slow Roasted Garlic extra virgin olive oil.

Cut lengthwise into two pieces.

Poached Egg

Poach egg yolk soft for approx 3-4 in salted simmering water for a loose soft egg. Reserve ready for the salad.

Finishing the Plate

Plate little gem on large oval, top romaine with shaved ricotta salata, the poached egg, the pickled onions, a large spoonful of the dressing and a drizzle with Olive Cart Slow Roasted Garlic extra virgin olive oil

Last update: Sep 19, 2012
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