Food
Recipes
Salad

CAESAR SALAD

CAESER DRESSING

FOOD PROCESSER
1.5 CUPS WHOLE GARLIC(1 CUP CHOPPED)
1 CAN ANCHOVIES ( OZ)DRAIN OIL

WOOD MIXING BOWL(WHISK)
3 LEMONS (THE JUICE)
2/3 CUP RED WINE VINAGER
1/3 CUP DRY MUSTURD
COLLECT ON ONE SIDE OF BOWL & WHISK:
16 EGG YOLKS(save whites for baking)
1/2GAL POMICE OLIVE OIL(WISK AS POUR)
2 TBL WORCESTERSHIRE SAUCE

TROUBLE SHOOTING
IF SALTY: pour off anchovie oil better
IF EGGY: too much egg white or overbeaten eggs
IF TO STRONG: use less garlic or anchovie if stronger due to aging of open garlic or anchovie
FRESHEN: fresh sqeezed lemon juice every day
TEXTURE: whisk with oil

CAESER CHEESE

Romano(50% fine food processer,50% shreded)

CAESER CROUTONS

Cut bread(dinning room bread-baguette) 5/8" squares
pomice oil, chopped garlic, fine chopped fresh basil
brush on flavered oil and bake on sheet pan till golden

CAESER GREENS

100% HEARTS OF ROMAINE-trim topps
(fine chop tops for mixed greens or use as sandwich greens or underliner garnish-example: under sausage sampler