Monday, March 18, 2013

Ceasar Salad Recipe

I went to a nice western restaurant the other day. I am sure that many of you notice that the price for a plate of ceasar salad could cost almost the same with a plate of chicken chop. I was wondering about the margin of profit that the restaurant could make if everyone that comes in opts for ceasar salad instead of chicken chop. Most people will definitely go for chicken chop, given the fact that it is worth the money spent on. So if you are like one of them and would also love to have ceasar salad one day, why not make your own? Here's a recipe which I found. Enjoy.


  • 3 cloves garlic
  • 3 flat anchovy fillets, drained and minced
  • 2 large egg yolks
  • 1 tablespoon white wine vinegar
  • 2 teaspoons red wine vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 3/4 cup olive oil
  • 2 heads romaine lettuce, torn into pieces,rinsed and spun dry
  • 1/2 cup freshly-grated parmesan cheese
  • 1 cup garlic-flavored croutons

Preparation Method:

  1. Mince and mash the garlic with the anchovies to form a paste and, in a bowl, whisk together paste, yolks, vinegar, mustard, Worcestershire Sauce, salt and lemon juice.
  2. Add oil in a stream, whisking, until it is emulsified.
  3. Toss Romaine with Parmesan and croutons in a bowl; add dressing and toss well to coat.
  4. Serve immediately.

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