a match made in heaven: lechon kawali and Caesar salad
After reading about the much maligned Chicken Caesar Salad in Michael Ruhlman's blog and his improved version with pork belly confit in place of chicken, I was convinced and made Caesar salad topped with Filipino lechon kawali or bagnet which is the same thing as the pork confit, btw, only crispier and yummier, IMHO. The salad dressing I have been using is the recipe I learned from the sous chef of all places, the Asian Development Bank executive dining room. The sous chef, I can't recall her name, gave a half-day lesson to bank employees who were interested on how to prepare a few popular dishes the dining room had in their menu at the time. One of my favorites is Caesar salad and the other that I never wrote down but still remember from memory is Quiche Lorraine. I don't have precise measurements for the salad's dressing and the following is just a guide which can be adjusted to suit your taste. Or you can prepare your own recipe and top the salad with lechon kawali. I never knew this combination is really delicious, unhealthy but indescribably delicious.
Lechon Kawali Caesar Salad
chopped lechon kawali, homemade or store bought
hearts of romaine, torn into largish pieces
garlic flavored croutons, homemade or store bought
1 egg yolk
2 tablespoons lemon or calamansi juice
2 teaspoons Dijon mustard
2 anchovy fillets in olive oil
1 tablespoon Worcestershire sauce
¼ cup extra virgin olive oil
¼ cup finely grated Parmesan cheese
shaved Parmesan for topping, optional
- In a large bowl, whisk egg yolk, lemon juice, mustard, anchovies, and wooster sauce until well combined and thickened a bit. Slowly pour olive oil while constantly whisking. Stir in grated Parmesan cheese.
- In another bowl, toss some lettuce and dressing. Transfer into a salad plate and top with croutons and chopped lechon kawali.