| Yield 1X: | 2.00 | portions | Allergens: | ||
| Portion: | 1 | portions | Garlic, dairy | ||
| Portions: | 2.0 | ||||
| Shelf life: | NA | ||||
| Date: | 6.25.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Romaine heart- 1 each | 1.00 | 2.00 | 3.00 | |||
| Caesar dressing | 2.00 | 4.00 | 6.00 | |||
| Parmesan cheese, grate over salad | 0.25 | 0.50 | 0.75 |
Separate the leaves from the romaine heads, then arrange pile onto the plate starting with the largest leaves, and ending with the smallest. Drizzle the dressing over the piled leaves, allowing it to drip down onto the lower leaves.
Grate the cheese over the top using a fine micro plane.