Name: Caesar Salad
Yield: 200 servings
Cuisine: American
Ingredients: 20 EA LETTUCE - ROMAINE (Clean and cut in large chunks. Wash, drain, and spin dry.); 0.5 QT VINEGAR - WHITE (For Dressing); 0.05 EA SAUCE - WORCHESTERSHIRE (For Dressing (approx 1/2 tsp)); 0.5 LB CHEESE - SHREDDED PARMESAN (For Dressing); OZ SALT (For Dressing, adjust to taste); QT MILK - 1 GAL (For Dressing, thin down if required); 5 QT OIL - VEGETABLE (For Dressing); 4 OZ ANCHOVY - PASTE (For Dressing); 4 OZ GARLIC - FRESH PEELED (For Dressing); 0.5 LB EGG - YOLKS (For Dressing); 6 OZ ANCHOVY FILET (For Dressing); 0.25 QT JUICE - LEMON (For Dressing); OZ PEPPER - BLACK WHOLE (For Dressing, crushed); 0.3 EA MUSTARD - DIJON (For Dressing (approx 4 oz)); 3 LB CROUTONS - SEASONED (For Salad assembly)

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Caesar Salad — Formulation & Method | CuliNect