A very special and sophisticated Caesar salad

Luca's Special Caesar Salad

Caesar dressing

• 6 anchovy fillets

• 1 garlic clove

• 120g egg yolk

• 300g lemon juice

• 1 spoonful Dijon mustard

• 80g olive oil

• 400g seed oil

• 60g parmesan

• Salt and pepper (to taste)

Mix the egg yolk with the two oils, like when you prepare a mayonnaise. When this mixture is ready, add the rest of ingredients, with the solid ingredients finely chopped.

Pancetta tesa

• 60g pancetta

Cut with a slicer and cook on 2 trays in the oven at 120°C for 40 minutes.

Hazelnut paste

• 500g hazelnuts

• 30g–50g vegetable oil

Cook in the oven at 160°C for 20 minutes. Blend with vegetable oil and set aside.

Other ingredients

• 4 heads fresh baby gem lettuce

• 120g frozen foie gras (or foie gras terrine)

• 20g Gin Mare

• 1 jar balsamic pearls

• Olive oil (for seasoning)

• Salt, pepper and Maldon sea salt (to taste)

Cut the baby gem heads in half and fill them with the Caesar dressing you've prepared. 

Take one plate and pour one spoonful of hazelnut cream on the base. Julienne the other half of the baby gem and season with gin, salt, pepper and olive oil, and place in the middle. 

Put the other half of the baby gem on top. Spread some balsamic pearls around the salad. Cover with shaved frozen foie gras and finish with dry pancetta. Add a few flakes of Maldon salt to taste.