Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Contemporary Caesar Salad

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Preparation info
    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Pale inner romaine leaves, cleaned, torn into bite-sized pieces

Method

Procedure

Finishing

  1. Place the romaine in a work bowl.
  2. Squeeze the dressing over the top.
  3. Toss to coat well.

Plating

  1. Mound the salad on a cool 10-in. (25-cm) plate.
  2. Optional: Using a cheese plane or a swive