| Description: |
Garlic croutons, shaved Parmesan cheese |
| Date: |
12.25.18 |
| Allergens: |
Egg, dairy, garlic |
| Plating: |
Tavern plate |
| Price: |
$ 7.00 |
| Portion |
Plate Component |
| 1 head |
Romaine |
| 1 1/2 oz. |
Caesar dressing |
| 2 oz. |
Croutons |
| 1/2 oz. |
Parmesan cheese from the grater |
| 2 each |
White anchovy filets |
Cut the root end from the romaine head, then separate the leaves into a mixing bowl. Squirt the dressing around the edges of the bowl and over the leaves. Toss to coat evenly. Arrange the leaves on the plate with the largest leaves on the bottom, gradually adding smaller and smaller. Arrange the croutons over the salad, then grate the cheese over the top. Garnish with two white anchovy filets crossed over the top.
