Chef RANDAL WHITE of Ocala’s Remington’s Prime Steakhouse
shares one of his favorite recipes.

BABY GEM CAESAR SALAD

The combination of flavors makes this twist on a traditional Caesar a house favorite. Gem lettuce is a hybrid of Boston Bibb and Romaine, so either one of these can work for this recipe if gem is unavailable.

THE SALAD

• 1 head gem lettuce
• 1 ounce Manchego dressing
• 1⁄2 ounce Manchego, grated
• 8 to 10 pieces pickled grapes, halved
• 8 to 10 cherry tomatoes, halved Salt and pepper
• 1 ounce salami, julienned

In a mixing bowl, mix dressing
well with the gem leaves and place neatly around the plate.

Top with the shredded Manchego cheese and then the pickled grapes and tomatoes. Garnish the top with salami threads and grated Manchego.

MANCHEGO DRESSING

• 1 cup mayonnaise
• 1 lemon juiced
• 2 tablespoons pomace olive oil 2 tablespoons fresh grated parmesan
• 1⁄3 cup Manchego cheese, grated 2 tablespoons roasted garlic
• 1⁄2 teaspoon raw garlic
• 1 each anchovy
• 1 teaspoon fish sauce
• 1 tablespoon sugar

Mix all ingredients together and use a blender to emulsify.

THE TOMATOES

• 1 pint baby heirloom tomatoes
• 1 ounce kosher salt
• 1⁄4 cup extra virgin olive oil
• 1 teaspoon chopped garlic 3-4 Basil leaves
• Salt to taste

Bring pot of water to boil. Cut an ‘x’ mark on bottom of tomatoes and place into boiling water for 45 seconds to a minute then remove and dunk into ice water to cool. Then peel the tomatoes. Toss everything together and place into storage container. Top the tomatoes with basil leaves and cover. Store sealed contained in refrigerator until making the salad.

DRUNKEN GRAPE

• 1 quart red grapes, cut in half 1⁄2 cup apple-cider vinegar
• 1 cup red wine
• 1⁄2 cup sugar
• 1 teaspoon salt

Place the grapes into a high-heat tolerant bowl. Bring apple-cider vinegar, red wine, sugar, and salt to a boil in a sauce pan. Remove from heat and pour mixture over grapes. Let it set for 30 minutes and strain liquid off. Let cool before using for salad.

SALAMI THREADS

• 6 slices salami julienned fine
• 1 teaspoon everything bagel seasoning
• 1 teaspoon olive oil

Mix the salami with the oil and everything bagel seasoning and pour onto sheet pan lined with parchment paper and lightly toast at 275F until crisp. Remove from oven and let cool. Use as a garnish on salad.

The Chef

A native Floridian, Chef Randal White, grew up fishing and hunting. The food he ate was fresh caught or fresh from the family farm. Life was simple, yet good. He launched his 40-plus-year culinary career upon completion of his service as a U.S. Marine.

He trained with renowned Belgian chef, Andre Crapps, at Saddlebrook Resort in Wesley Chapel, Florida, and then honed his culinary skills at Opryland Hotel in Nashville, among other places. Chef Randal has worked as an executive chef for Hilton and high-end steak- houses in Tennessee and Florida. He authored a cookbook and hosted television cooking shows on PBS and Cox Cable for over a decade, sharing his love of Florida’s fresh and locally sourced cuisine with viewers through television and in the restaurant and catering world.

Chef Randal is proud of the culinary team he has gathered together at Remington’s Prime. He looks forward to presenting guests with a premier destination dining experience in Ocala and putting Remington’s Prime Steakhouse on the culinary map.

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