Caesar Salad

Caesar Salad has a dressing of olive oil, lemon juice, egg yolk and Worcestershire sauce giving it a creamy and tangy combination.

Serves: 4 portion

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INGREDIENTS

• Romaine/Iceberg Lettuce 600gms

• Parmesan cheese 100gms

• Parsley 10gms

• Focaccia Croutons 120gms

• Caesar Dressing 200gms

• Salt 5gms

Dressing:

• Parmesan Cheese 250gms

• Lemon Juice 150ml

• Worcestershire Sauce 60ml

• Dijon Mustard 20ml

• Garlic 10gms

• Salt 5gms

• Black Pepper 5gms

• Egg Yolks 8 pcs

• Olive Oil 900ml

METHOD

1. In a blender, combine parmesan, lemon juice, Worcestershire, Dijon, garlic, salt, and pepper. Blend until smooth, about 1 minute.

2. Scrape down sides of blender. Add eggs and pulse once to combine.

3. Turn blender on medium speed and add olive oil in a thin stream. Continue blending until emulsified, about 15 seconds more.

4. Store, refrigerated, in a plastic container, up to 3 days. Stir or shake to redistribute ingredients before using.

5. Combine the dressing with the salad ingredients and serve chilled garnished with croutons and parmesan shavings