Recipe: Caesar salad

Number of Portions: 4
Portion Size:
Cost per portion: $6.45
Selling Price: $12
Ingredients Recipe Quantity (EP) Cost Total Cost
APC/Uni EPC/Uni
Volume Weight Count t Yield % t
garlic 6 cloves 6 6 $1.16/oz 95% $1.22/oz $0.73
mayonnaise c .18 lbs $0.72/lb 40% $1.80/ib $0.32
Parmesan cheese 6 Tbs 0.502 oz $3.54/oz 92% $3.84/oz $1.92
Worcestershire
sauce 1t 0.16oz $5.17/oz 100% $5.17/oz $3.10
Dijon mustard 1t 0.16 oz $7.78/lb 60% $12.90 $2.06
Lemon juice TT $0.04
salt TT $0.02
pepper TT $0.02
Cheese Garnish TT $0.02

SEASONING $0.02

Olive oil c 2.0 oz $2.20/oz 50% $4.40 $8.80

bread 4c 2.0 oz $3.31 100% $3.31 $6.62
Romaine lettuce 1 1 $1.44 67% $2.14 $2.14
Total Cost: $25.83

Recipe for 1 portion:

6 cloves garlic, peeled, divided
3/4 cup mayonnaise
5 anchovy fillets, minced
6 tablespoons grated Parmesan cheese, divided
1 teaspoon Worcestershire sauce
 1 teaspoon Dijon mustard
1 tablespoon lemon juice, or more to taste
salt to taste
ground black pepper to taste
1/4 cup olive oil
4 cups day-old bread, cubed
1 head romaine lettuce, torn into bite-size pieces

Directions:
1. Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2
tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice.
Season to taste with salt and black pepper. Refrigerate until ready to use.
2. Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into
quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan.
Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove
bread cubes from oil, and season with salt and pepper.
3. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and
seasoned bread cubes.