Item : Caesar salad

Date : 11-04-17 Yield : 5 pax

Cooking Method : Toss

Recipe :
For caesar dressing
300 gm mayonaisse

6 nos egg yolk

30 gm chop garlic

1/2 L&P sauce

1/2 can Anchovies

2 tbsp lemon juice

20 gm grated parmesan cheese

Mise En Place For salad body
picture refer by google image 400 gm baby romainne lettuce

1/4pkt beef bacon dice(fry)

1/4 loaf bread crouton

30 gm grated parmesan cheese

20 gm chop parsley

Presentation
picture refer by google image
Equipments Needed :

1. Mixing bowl

2. measuring jug

3. weighing

4. choping board

5. chef knife

6. whisk

Method :

1) Chop garlic, squeeze lemon juice, chop anchovis and separate egg yolk and grated parmesan

cheese, put aside

2) Mix all ingredient with mayonaise and whisk well to form caesar dressing, keep in the chiller

3) Meanwhile cut the romainne lettuce, discard the steam and soak with water and rinse for few

time

4) Drain the romaine lettuce, cut the bacon and fry until crispy, keep aside

5) Cut sandwish bread into cube, then saute with butter in saute pan until golden brown and

6) Chop pasley and grated parmesan cheese for topping

7) Toss 80 gm of cut romainna lettuce with ceasar dressing and serve in a plate

8) Garnish the caesar salad with fry bacon, crouton, grated parmesan and chop parsley

Notes / Storage :

1 saland can keep for 1 day without myyonis

2 if got put minyonis only can keep for half day