Fustini's Oils and Vinegars
Baby Romaine with Horseradish Caesar and One-Eyed Susan

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Baby Romaine with Horseradish Caesar and One-Eyed Susan

Submitted by Corporate Chef Andy Stewart


  • 12 ounces baby romaine lettuces - red and green
  • shaved parmesan cheese
  • garlic croutons
  • Horseradish Caesar Dressing
  • One-Eyed Susan
  • thinly sliced shallot
  • fresh ground black pepper
Horseradish Caesar Dressing
One-Eyed Susan
  • 6 thick slices bread - Brioche, English Muffin Loaf, Challah, or any firm bread
  • melted butter mixed with Fustini’s Butter olive oil
  • 6 egg yolks


Step 1. 

Arrange the romaine lettuce on 6 service plates in an overlapping pattern.  Place some shaved Parmesan and garlic croutons on top, drizzle some of the Horseradish Caesar Dressing over, place a One-Eyed Susan alongside and garnish with some thinly sliced shallot and fresh ground black pepper.

Step 2.  Horseradish Caesar Vinaigrette

Combine egg yolk, vinegar, horseradish mustard, lemon juice and anchovy paste in a bowl.  Whisk in olive oil slowly until thickened.  Season with salt and pepper.  

Step 3.  One-Eyed Susan

Heat a flat top to 325 degrees.  Cut the thick slices of bread into 3-inch rounds and then cut a one inch round from the center.  Brush one side with the butter mixture and place it on a flat top.  Cook until browned on the one side - 2 to 3 minutes.  Turn the bread over and carefully place an egg yolk into the center of the bread.  Continue cooking until the bread is fully browned and the egg yolk is cooked to your desired temperature.




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