INGREDIENTS:1 lb. baby romaine lettuce, cleaned and dry 8 oz. proscuitto ham, julienned 4 oz. kalamata olives, pitted 4 oz. romano cheese, grated 10 oven dried roma tomatoes (preparation follows) 2 oz. kalamata olive croutons 1-2 oz. garlic vinaigrette (recipe follows) Cracked black pepper as neededClassic Garlic Vinaigrette Yield: 4-5 gallons 1 gal. red wine vinegar 3 cups crushed garlic 1 qt. Dijon mustard Salt & pepper to taste 12 each egg yolks (optional) 2 gal. olive oil 2 gal. ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.