Smoked Chicken and Caesar Salad Crisp

Chef Stephan Marshall prepares Smoked Chicken and Caesar Salad Crisp

Parmesan Cheese Crisp and Caesar Salad, okay. So, for this dish, you’re going to use a Teflon pan, okay. Let that get a little bit of warmth there. Put those over there for later, okay. In this dish, we start of with a little bit of romaine lettuce. Okay, so we’re going to start by cutting our romaine lettuce very thin. Okay. So, you take off the end pieces and it should then, it just a matter of cutting it about to—I would say about a quarter of an inch thick. Okay. We’re going to use that to actually stuff our Parmesan Cheese Crisps. Okay, so you start with a little bit of—you can use favorite Caesar salad in dressing. You can get one from the market if you’d prefer. This is one that I make it at the hotel. So, we’ll go ahead and mix some of that together, okay. We’re going to set that aside and cook that for a little bit. And now, we’re going to proceed with our actual shelf, okay. So, what you want to do is you want to take the parmesan cheese. Make sure your pan is nice and hot. This is just an ordinary grated parmesan cheese. And then, you’re going to put it right in the center of the pan and it’s roughly about three inches. So, we’re going to make our nice little cup here, okay. Now, whenever you work with parmesan cheese, you can also put it into the oven. Put a little bit of parchment paper. Sprinkle it over the parmesan cheese and bake it in the oven about 350 degrees to take anywhere from five to eight minutes, you’ll get a nice golden brown color and then you could take it out, let it cool. You can actually crack it and put it on the salad if you prefer. So, grate little garnish to do. So, if you can see in the pan here, we have our parmesan cheese starting to get a little bit brown on the outside, so you just push the edges in. You go ahead and then pick up one of the edges, turn it over. We’re going to let that seat for a minute or two. You just want to cook the other side as well. And then we’re going to take an ordinary bottle of wine. Make sure you reserve the cap. You can do this on a wine bottle. You can do this also on an egg shell, an empty egg cartoon. You can put it some inside there and they’ll set inside the egg carton. Okay so if you could see, it’s nice and pliable, put that right on top. Close your fingers around like this and you just let that sit. And that you see it takes about another minute to cool. As you can see, it’s a very, very easy dish to do. So, we’re going to let that seat there. We have our smoked chicken breast here. Okay, so we take a little bit of the smoked chicken breast, then we go ahead and we cut the chicken breast in half. If you make some nice thin slices so we’re going to cut a couple of slices here of the smoked chicken then you can do this dish also with shrimp if you like shrimp, you put some shrimp in it. If you’re a vegetarian, you can do it just for the Caesar salad. Let’s check our cup. As you can see, look at our cup, it forms a nice little cup very, very easy to make. And we’re going to pull a little bit of our Caesar salad inside and we’re going to put a piece of smoked chicken there as well, then we’re going to take some fresh parmesan cheese here. We take an ordinary peeler. You want to peel a little bit of the parmesan cheese. It’s going to make a nice little garnish for your Caesar salad crisps. We put a little bit of parmesan cheese there. And we’re going to take just a little bit of that again. We’re going to put a little bit there and you have your Parmesan Cheese Caesar Salad risp.