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Spray Bottle Ziploc bag

By: Michel Richard

Ingredients:

• 2 cooked boneless chicken breast
• 14 - 15 full size romaine leaves, rinsed and trimmed, pat dry
• 4 oz. fire roasted red peppers, drained, sliced into strips
• 4 oz. goat cheese
• 2 cloves fresh garlic, minced
• 1 tablespoon oregano, dried
• 1/4 tsp black pepper, ground
• 8 oz. Caesar dressing
• Shredded Parmesan, for garnish
• Gelatin Spray:
• 1 pack knox gelatin (7 grams)
• 1/2 cup water

Directions:

1. Remove goat cheese from refrigeration and allow to soften
2. Prepare chicken breasts by either pan-searing, or grilling, & chilling in advance of assembly of the salad.
3. Dissolve one packet of Knox brand gelatin in 1/4 cup hot water, add 1/4 cup cool water and pour into spray bottle.
4. Place softened goat cheese in mixing bowl with minced garlic, oregano, and pepper. Using a large spoon blend all ingredients into cheese. Place seasoned goat cheese in heavy Ziploc bag.
5. Lay plastic wrap across a clear counter top in 3' sections, preferably towards one end of the counter. Starting at end of counter, overlap cleaned, trimmed romaine leaves horizontally on plastic wrap. Pat leaves with a paper towel to pick up any extra moisture.
6. Cut away 1 corner from the sandwich bag containing seasoned goat cheese and pipe cheese vertically (top to bottom of leaves) in lines aprox. 3" apart.
7. Lay red pepper strips vertically in between goat cheese and sprinkle a little black pepper over salad.
8. Spray gelatin mixture over salad making sure to hit all surface areas of the lettuce. Lettuce should appear to glisten, but not look damp. You will not use all of the gelatin mixture.
9. Starting at end of counter begin to lift plastic wrap allowing romaine leaves to start to roll over themselves. Be sure to keep the plastic wrap from rolling up in the romaine leaves while continuing to roll the salad into a tight, even cylinder.
10. Once the romaine leaves have completely rolled around themselves you can allow the plastic wrap to touch the other side. Continue to roll towards end of plastic wrap while increasing tension to compress the salad into a tighter cylinder.
11. Once salad is rolled, twist the ends and place in refrigerator for 24 hours.
12. When ready to serve, cut from the center out to tends in aprox. 1-1/2" inch sections. This should give you 6 portions.
13. Fan a few pieces of bias cut chicken breast towards rim of plate and place once section of Caesar on plate slightly covering chicken.
14. Using scissors, snip plastic wrap and gently remove from salad. Salad. should retain a nice dial shape.
15. Drizzle your favorite Caesar dressing over top of salad and chicken and garnish with some freshly shaved Parmesan.
16. Salad will blossom open (fill the plate) once the first cut is made.

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