Ceasar on a Stick (Salad)

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“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!!!!”
READY IN:
20mins
YIELD:
1 Batch
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Cut skewers down to 4". From the bottom, insert skewer into the center of each leaf.
  3. Crush the croutons to course bread crumbs. Mix crumbs with Parmesan.
  4. Brush dressing on each leaf, lightly. Sprinkle crumb & cheese mix over the top.
  5. Display on a nice platter.
  6. Make it larger for entree size of smaller for appetizers.

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