Commercial Caesar Salad
Yield 30 - 35 Servings
6 HEADS ROMAINE LETTUCE
1/4 CUP EXTRA VIRGIN OLIVE OIL
3 CUPS GOLDEN ITALIAN DRESSING
5 CUPS RANCH DRESSING
1 CUP FRESH GRATED PARMESAN CHEESE
1- 1/2 TBSP CREOLE MUSTARD
1 TBSP FRESH CRACKED BLACK PEPPER
1 TBSP RED PEPPER FLAKES
2 TSP GROUND WHITE PEPPER
1/2 TBSP DILL WEED
1/2 TBSP MUSHROOM SOY (Pearl River Bridge brand preferred)
1 1/2 TBSP FISH SAUCE (3 Crabs Brand Preferred)
1/2 CUP PICKLED GARLIC (Crushed then minced fine)
3/4 CUP CAPERS (Chopped fine)
1/2 TSP FISH SAUCE (3 Crabs Brand Preferred)
2 VERY FRESH EGGS (Pasteurized in shell style or you can make your own coddled eggs, see below)
1 -2 OZ CAN ANCHOVY FILLETS (Optional)
1/4 CUP FRESH SHREDDED PARMESAN CHEESE
1 LOAF CRESCENT CITY CROUTONS (See Recipe)
Thoroughly wash the lettuce heads by gently unfolding the leaves from the body of the lettuce and allowing cold water to flush away any dirt or sand from the stems. Turn the heads upside down and allow to drain. Use a large chef’s knife and cut the lettuce widthwise into 1/2 - 3/4 inch wide strips. Place the lettuce strips in a plastic bag, burp all air out and tie into a knot. The lettuce will keep like this refrigerated or packed in ice for 4 - 6 hours.
When ready to serve use a 24 inch diameter wooden bowl, add the lettuce and oil, gently toss until all of the lettuce is completely covered with oil. (Lettuce leafs will appear to glisten.)
In a separate stainless steel mixing bowl, whisk all of the ingredients of the dressing (about 2 minutes). Crack the eggs, scramble and whisk them into the dressing thoroughly.
Pour the dressing over the salad, toss the lettuce to completely coat all of the leaves. Salad can be chilled no longer than half an hour after dressing has been added. When ready to serve, add shredded parmesan cheese add croutons and arrange anchovies on top of salad. Serve.
Reserve 1/5 of the dressing from the recipe above.
Chilled boneless grilled chicken breast, grilled tuna, boiled shrimp or almost any precooked and chilled meat, seafood or vegetable can be added to the top of the salad and drizzled with the remaining dressing and served as an entree salad.
Spread the salad over a large chilled serving platter and add any meats or seafood discussed in the alternate method section.
The fish sauce is a excellent way to get the traditional flavor of anchovies to the salad without actually adding the anchovy fillets. There is only a hint of flavor when 1 tablespoon is used.
Coddled eggs are made by putting the VERY FRESH eggs in a deep bowl, then adding bowling water. Allow the eggs to sit undisturbed for 60 seconds, no more, no less. Then remove the eggs and use immediately. They will be slightly poached and still very much runny. The internal temp will be right at 145F which will kill the bad bacteria bugs.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.