Salads

Question 1

Cesar

Answer 1

The Caesar dressing is made to order by FOH staff. The dressing is started by crushing garlic, capers, and anchovies with salt and layering in Dijon mustard, lemon juice, Worcestershire sauce, red wine vinegar, black pepper, and egg yolk.

Olive oil is slowly emulsified in, giving the dressing a creamy texture. After the dressing is completed, butter-fried croutons (made with butter, garlic, thyme, and parmesan cheese) and chopped romaine lettuce are added and tossed with additional
parmesan.

The salads are plated on chilled plates and garnished tableside with additional black pepper and freshly grated
parmesan.

Question 2

Salad Marcel

Answer 2

The base of the salad is Tuscan kale, hearts of palm, apples, haricots verts, candied walnuts, and bacon. These items are complemented by a mix of changing seasonal vegetables such as shaved carrots, sweet corn, fennel, cucumber, radishes, etc.

The chopped vegetables are tossed with creamy maple bacon vinaigrette (egg yolk, Dijon, lemon juice, sherry vinegar,
maple syrup, blended oil, raw shallots, blue cheese(pasteurized), bacon fat, salt & pepper).
The salad is garnished with a slice of Point Reyes bleu cheese
(raw, COW’S milk).
*Note that even if a guest requests the bacon and blue cheese garnishes off the top, BOTH still are present in the dressing.