From: Chef Jose Gutierrez, Peabody Hotel, Memphis. Yield: 10 servings.
¾ cup all-purpose flour
3 Tbsp. granulated sugar
4 egg whites (hold yolks for Caesar Dressing, below)
1 Tbsp. chopped garlic
½ cup butter, melted
2 cups grated Roth Käse GranQueso
Caesar Salad Dressing:
4 egg yolks
2 Tbsp. red pepper sauce
2 Tbsp. chopped garlic
1 Tbsp. anchovy or anchovy paste
1 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
to taste, salt and ground black pepper
⅓ cup water
1 cup sliced cherry tomatoes
3 heads romaine lettuce, washed, cut to 6" each
2 Tbsp. chopped chives
1 cup shaved Roth Käse GranQueso
For GranQueso Rings: Mix flour and sugar. Add egg whites, garlic and butter. Spray large sheet pan with cooking spray. Spread evenly with the batter. Sprinkle grated Roth Käse GranQueso evenly over batter. Bake at 350°F for 6 to 10 minutes, or until set. Immediately, while still hot, cut into 10 strips, each 2" wide. Return to oven just until golden brown. Remove one strip at a time and roll around a 2" × 2" PVC pipe or round metal mold. Let cool while preparing dressing and salad.
For Caesar dressing: In mixing bowl, whisk together yolks, red pepper puree, garlic, anchovy, vinegar, mustard, salt and pepper. Slowly whisk in olive oil, then water. Set aside.
For salad: Dividing evenly amont plates, place the cooled GranQueso rings in center of each plate. Add dressing and tomatoes around each ring. Toss romaine with remaining dressing. Place in center of each ring. Sprinkle with chives and shaved Roth Käse GranQueso to serve.