Arugula Greens With Watermelon And Caesar Dressing

Directions

1. Method:1. Cut the bread into one inch cubes and place on a metal pan. Sprinkle the shallots on top and toast in a 350 degree oven (approximately 5 min) till golden and crunchy. Remove from the oven and reserve.
2. 2. In a mixing bowl, toss the arugula greens hot croutons and dressing.
3. Season to taste with pepper.
4. 3. On four salad plates, artfully place the water melon in the center and layer with the greens, then more watermelon, then more greens. Top with croutons and serve immediately.
5. Caesar Dressing
6. 1 egg yolk1 tsp. Dijon mustardjuice of one lemon1 anchovy fillet, minced (optional)
7. 1/2 c. olive oil1 c. Parmesan cheese, grated2 Tbsp. parsley, minced
8. 1. In a wooden mixing bowl add in the egg yolk and whisk in the mustard. Add in the lemon juice and continue to whisk. Add in the anchovy and whisk well.
9. 2. While whisking, slowly stream in the extra virgin olive oil till it is all incorporated.
10. 3. Whisk in the grated cheese and add in the parsley.
11. 4. Season to taste with salt and pepper and reserve till ready for use.
12. Chef's note: add in 1 Tbsp. of beluga or possibly North Carolina roe to the dressing just before seasoning with salt and pepper for a "21" Caesar dressing.