celery root, peeled and cut into thin julienne
minced garlic cloves
( 2 teaspoons)
anchovy fillets, rinsed and minced
( about 1 teaspoon)
fresh lemon juice
extra virgin olive oil
parmesan cheese, freshly grated
salt, to taste
black pepper, to taste
garlic cloves, crushed
bread cubes, 1/4-inch square cut with crusts removed
fresh parsley, finely minced
lemon zest, freshly grated
parmesan cheese, freshly shaved
caviar, rinsed to plump and remove excess salt
( Salmon Caviar)
In the fridgerator, chill 4 nice dinner plates.
CAESAR DRESSING: Whisk first 6 ingredients together until combined. Whisk in olive oil to form a smooth dressing. Stir in cheese and season to taste with salt and pepper. (Yields approximately 1 cup).
GARLIC CROUTONS: Add oil and garlic to a saute pan and saute garlic over moderate heat so that it slowly browns (approximately 5 minutes). Be careful garlic doesn't burn or it will become bitter. Remove garlic and discard.
Raise heat and saute bread cubes in a single layer until golden brown and crisp on all sides. Remove and drain on paper towels.
Toss with parsley and lemon zest while still warm. Store in an air tight container if not using immediately.
ASSEMBLY: Carefully remove lobster meat from shell, reserving heads and tail for plate garnish if desired. Set meat aside.
Cut and arrange romaine hearts and frisee attractively on chilled plates. Lightly toss celery root with half the dressing and arrange on top of lettuces.
Slice lobster tails into medallions and place on top of celery root. Place a shelled claw portion on top of this.
Drizzle remaining dressing on lettuces and scatter croutons and shaved Parmesan over top. Garnish with salmon caviar, and chervil Serve immediately.