flash grilled romain, smoked oyster emulsion with preserved lemon & English mustard, olive oil fried sourdough ciabatta
by theacgreen47
flash grilled romain, smoked oyster emulsion with preserved lemon & English mustard, olive oil fried sourdough ciabatta
by theacgreen47
20 Comments
I am *so* here for this. It looks a little tricky to eat. What about plating the romaine in slices on top of the crostini?
(Not a chef so feel free to ignore).
At least have your croutons facing the same way mate.
My only suggestion would be to maybe turn the croutons into a breadcrumb or something to sprinkle generously over the top
Looks good…smoked oyster are in the dressing? Or under the parm? EDIT: Nevermind I read the description underneath
I love the concept and the dish itself. My only critique would be that the ciabatta bread is overstretching the actual dish. So when trying to handle it, those bits of cheese and grilled romaine may fall off the plate. Possibly diagonal slice the whole thing as it is and plate it that way? Either way, I like it!
Aesthetically it looks boring. Either brighten the sauce below and/or cut & stack the Romaine. Just my opinion
Gordon Ramsay has a comment about romaine like this, can you be sure that it’s clean without removing the bottom? It might be in your best interest to fully clean it and tie it with butchers twine for the grill
It’s too stiff, bring a little swag in there.
Cook those crostinis at 300 for even color if you have them highlighted, and I would do the cheese another way, you can’t see the grill marks.
Did you fry the ciabatta in the deepfryer?
Everything should fit on the plate with no overhang. The crostini looks like some Cap’n Crunch type mouth shredders. The lake of dressing below is just kind of odd.
For a salad, it’s trying way too hard. I’m not a wedge salad fan and this is basically that but elongated.
Ramsay once blasted a chef for grilling lettuce, and I think that criticism applies here.
Seconding other comments saying the cheese needs to be incorporated differently. Grated on top of the grilled lettuce just makes the lettuce look wilted and brown. Show the grill marks and also give some more dynamism to the dish it looks too stiff. Just my 2c
Flavors sound good, but this plate isn’t doing it for me. It’s all very flat and I’m not a fan of food that’s too big for the plate or puddles sauce. Cut the lettuce in half, stack the halves against each other, and completely reconsider how you’re putting the dressing on the plate. Either a drizzle or a ramekin should be fine.
The cheese also covers up any evidence the romaine has been grilled.
Looks good but could use a little more height or depth. Love the creativity though.
This made me laugh out loud on my commute because I think it’s so pleasant. Good job son
I hated this at first. But then I thought more about it and how I’d make it work.
I think I’d make a crumble from the ciabatta and mix it in with the dressing tbh. In lieu of it being on top.
Perhaps a red/orange drizzle?
Why not crumble the toast
I never got the grilled Caesar. Lettuce needs washing.
Looks like you tried it really Hard.