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CAESAR SALAD

Preparation:
Wear gloves
Prepare all ingredients: portion ingredients good for two
guests in ramekin or carafe; dry all lettuce leaves; and
extract lemon or calamansi juice.

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100g Romaine
lettuce Pepper
4 cloves 30 ml
garlic Corn oil

30 ml
Olive oil

1 tsp
Dijon mustard

1 cup
croutons

4 fillet
anchovies

2 pcs
4 tsp Egg yolk
Parmesan cheese

4 tsp 2 tsp
Bacon bits Lemon or calamansi extract

Wooden bowl and

Wooden spoons

Salad plates

Teaspoons and
forks

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Crush cloves of garlic

Mash thoroughly in the wooden mixing bowl using

fork and wooden spoon

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Rub the minced garlic around the bowl

Put two egg yolks

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Add dijon mustard

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Briskly mix the ingredients

Slowly add corn oil to emulsify

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Once the sauce has thicken, add lemon or calamansi

extract. Adding lemon extract will bring the sauce to
thinning stage.

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Add fillet of anchovies to regain thickness of the

mixture

Briskly mix the sauce

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Mill whole pepper to taste

Continue to emulsify. Add olive oil until the sauce has

thicken.

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Add parmesan cheese

Add bacon bits

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Add croutons

Mix. Save portion of parmesan cheese, bacon bits

and croutons for garnishing.

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Scoop a portion of the mixture using a teaspoon and

let your guest taste it. Adjust according to their
preferences. For instance, add more pepper.

Add lettuce leaves

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Toss the lettuce leaves and mixture. The sauce

should be thick enough to stick with the lettuce
leaves. It must not be greasy.

The commis de rang will keep all empty and used

portioning containers

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Arrange the salad in a bowl

Garnish with parmesan

cheese, croutons and
sprinkle with bacon bits
on top

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Caesar salad

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The works in this publication are governed the Philippine Copyright Laws. No portion of
this learning material may be copied or reproduced in books, pamphlets, outlines or notes,
whether printed, mimeographed, typewritten, copied in different electronic devices or in
any other form or any way, for distribution or sale, without the written permission of the
author.

Caesar salad