FROZEN LETTUCE

Frozen Lettuce image

Provided by Masaharu Morimoto

Categories main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 18

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1 head iceberg lettuce
3 garlic cloves
1/4 cup vegetable oil
1 egg yolk
1/2 cup mayonnaise
2 tablespoons rice vinegar
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon white miso
1 tablespoon grated onion
1 tablespoon grated Parmesan
1 tablespoon anchovy paste
1/2 teaspoon yellow mustard
1 lemon, zested
Salt and freshly ground black pepper
1 tablespoon crumbled goat cheese
Annatto seeds, for garnish, optional
Small croutons, for garnish

Steps:

Quarter the lettuce and wrap the pieces in plastic or seal in a covered container and freeze for 1 to 2 hours.
In a small saucepan of boiling water, cook the garlic cloves for 5 minutes; drain. Mince the garlic.
In a small bowl, whisk the oil into the egg yolk. Whisk in the garlic, mayonnaise, vinegar, lemon juice, Worcestershire sauce, miso, grated onion, Parmesan, anchovy paste, mustard, and lemon zest. Season the dressing with salt and pepper, to taste. Fold in the crumbled goat cheese.
Place the frozen lettuce on 4 chilled plates. Spoon the dressing over the lettuce and garnish with a sprinkling of annatto seeds and croutons. Serve immediately.