Caesar Salad (with dressing)

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    • Caesar Salad with Dressing

    Ingredients

    • 40g Anchovies
    • 80g Dijon mustard, smooth
    • 40g Garlic, Rough, chopped
    • 60ml Kosher salt
    • 60ml Black pepper, Ground
    • 400ml Egg Solutions Liquid Whole Egg
    • 2000ml Vegetable oil
    • 120ml Red wine vinegar
    • 20ml Worcestershire Sauce
    • 40ml Cholula (or any hot sauce)
    • 120ml Lemon juice
    • As needed Water
    • 50 each ES Peeled Hard Cooked Eggs, Thin sliced
    • 15 heads Romaine lettuce, Washed, cut
    • 2000g Bacon, Cooked, chopped
    • 1000g Parmesan cheese, Shaved
    • 250 pieces Croutons

    Directions

    For the dressing:

    1. Puree anchovies, mustard, garlic, salt and pepper until smooth.
    2. In another container, mix together vinegar, Worcestershire, hot sauce, and lemon juice.
    3. Whisk the liquid egg into the mustard mixture.
    4. Slowly drizzle the oil into the egg/mustard mixture, making sure to emulsify as you go.
    5. Continue mixing until all of the oil is emulsified. If at any point it is getting too thick, add part of the vinegar mixture to thin it.
    6. Whisk in any remaining vinegar mixture. Check seasoning. Whisk in water as needed for desired consistency.

    For the Salad:

    1. Combine the Caesar dressing, romaine, and croutons in a bowl. Transfer to serving bowl.
    2. Top each salad with parmesan, bacon, and sliced hard cooked egg.
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