From: Executive Chef Tom Fleming, 214 Central, Dallas. Yield: 12 servings. ½ cup ice cubes 4 oz. arugula ¾ cup grated Parmesan cheese 2 Tbsp. toasted almonds 1 Tbsp. lemon juice ½ cup olive oil to taste, salt and pepper 2 lb. russet potatoes (2 large potatoes) as needed, canola oil 8 oz. Prosciutto di Parma ham, julienned ½ cup unsalted butter 18 large eggs, beaten to taste, salt and pepper In blender or food processor, place ice cubes, arugula, Parmesan cheese, lemon juice ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.