RCP-127 — Caesar with white anchovy

Station: cold. Yields 6 serving. Plate cost: $2.18 per portion.

Procedure

How the line cook should execute this recipe.

Classic Caesar — emulsified dressing of anchovy, garlic, lemon, parm. Romaine, parm crisps.

Ingredients (5)

Quantities scale to the recipe yield. Substitution column documents what the chef permits.

Code	Ingredient	Qty	Unit	Substitution
ING-romaine	Romaine hearts	1.5	lb	—
ING-parm	Parmigiano-Reggiano	120	g	—
ING-anchovy	Anchovy fillet, oil-packed	8	each	—
ING-lemon	Lemon	2	each	—
ING-eggs	Cage-free eggs	1	each	—

Linked menu items (1)

Where this recipe appears on the menu — plate cost feeds margin calculations.

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