Ingredients
Directions
Ceasar on a Stick (Salad), Finger Salad What a great idea for a tastings event! this is a recipe from Chef John Ponticelli (JP) who is the Garde Manger Chef de Cuisine at Tulalip Resort Casino Take the idea and run with it!!!!, Finger Salad What a great idea for a tastings event! this is a recipe from Chef John Ponticelli (JP) who is the Garde Manger Chef de Cuisine at Tulalip Resort Casino Take the idea and run with it!!!!
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Steps
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1
Done
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Wash the Romaine Whole. Drain. Peel Off Outer Layers Down to the Desired Size Keeping the Core in Tack. Trim the Core Bottom, Just a Little. |
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2
Done
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Cut Skewers Down to 4". from the Bottom, Insert Skewer Into the Center of Each Leaf. |
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3
Done
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Crush the Croutons to Course Bread Crumbs. Mix Crumbs With Parmesan. |
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4
Done
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Brush Dressing on Each Leaf, Lightly. Sprinkle Crumb & Cheese Mix Over the Top. |
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5
Done
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Display on a Nice Platter. |
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6
Done
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Make It Larger For Entree Size of Smaller For Appetizers. |
