Stijn Rotthier shows that Caesar salad makes a perfect dish for the Christmas period. In this article from its Advice series, The Philanthropist takes this popular dish up a notch with some seasonal flair.
This creation originates from the kitchen of Stijn Rotthier, a graduate of the Fundaziun Uccelin’s programme (interview). He completed the 20-week programme as a scholarship holder in autumn 2019.
Ingredients
- 200 grams whole wheat bread
- 40 grams garlic oil
- 20 grams green herb oil
- 6 grams fleur de sel
- 2 gram black pepper -
- 10 grams onion granulated
- 2 grams dried tarragon
- 4 gram fried parsley
- 2 grams fried rosemary
- 3 grams green herb powder
For the garlic oil
- 1 steam garlic
- 1 branch rosemary
- 1 branch thym
- 2 gram black pepper
- 500 gram sunflower oil
Preparation
For the garlic oil
- Peel and fray the garlic in a few spoons of oil until golden brown
- Vacuum it with the rest of the ingredients, let it rest for a day and strain
For the crunch
- Pour all the ingredients except for the fried herbs in a blender a and blend for a few seconds so that the bread is still in chunks.
- Crush the fried herbs a little bit.
- Place the in the oven for 30 minutes 120 C, cool down and add the fried herbs
- Spread on a papered tray to soak up the oil
Stijn Rotthier, from Belgium, is passionate about cooking.
During the Uccelin programme, he undertook placements at the following locations:
- With Andreas Caminada, Schloss Schauenstein, a restaurant in Fürstenau
- With HOLZEN FLEISCH, a meat producer in Ennetbürgen
- With John Baker, a patisserie in Zurich
- With Dan Barber, Blue Hill at Stone Barns, a restaurant in New York
- With Tanja Grandits, Stucki, a restaurant in Basel
- With Franck Giovannini, Restaurant de l’Hôtel de Ville, in Crissier
