Caesar Salad

Method

1. In a saucepan, combine coconut cream and Thai green curry paste. Mix with a whisk. Add a little water and dissolve kuzu in cold water, then add to the pan. Bring to a boil while whisking until thickened. Season with a pinch of salt. Cool quickly by spreading on a tray and refrigerate.
2. Wash the lettuce, remove outer leaves, keep the heart. In a non-stick pan with a little oil and soy sauce, sear the lettuce heart with a weight on top until lightly wilted and browned on both sides. Remove and drain.
3. For the guinea fowl breast, vacuum-seal with salt. Cook at 83°C for 5 minutes, then at 62°C for 40-45 minutes (sous-vide or steam oven with probe). For the thigh, vacuum-seal and cook at 73°C for 1 hour. After cooking, chill in ice water. Open the bags and pat dry.
4. In a hot non-stick pan with oil, sear the skin side of the breast and thigh until crispy. Remove and let rest.
5. Slice the breast and thigh against the grain into even slices.
6. Place the seared lettuce heart on a plate. Add fresh lettuce leaves cut into irregular pieces. Arrange slices of guinea fowl breast and thigh on and around the lettuce. Add pieces of nori chips. Shave Pecorino Romano over the top. Drizzle the coconut curry dressing around the plate. Add a few drops of olive oil and a pinch of salt. Serve.