Issue:
August
2011

By Chef Andrea Griffith of Primeland Resort

19th Pub Caesar Salad

Caesar Dressing recipe:

662 grams mayonnaise
76 grams Spanish white anchovies
107 grams shallots, diced
5 grams kosher salt
4 grams black pepper ground fresh
11 grams garlic powder
20 grams serachi
240 grams sour cream
40 grams lemon juice
232 grams half and half
52 grams worstershire sauce
325 grams asiago cheese
220 grams red wine vinegar
blend all together

Method:
Season a heart of romaine with olive oil, salt and pepper and grill until lightly
charred. Remove from grill, drizzle with dressing, top with white anchovy, local 
tomato and grilled bread.

Andrea Griffith is a graduate of the Philadelphia Art Institute of Culinary Art. She
came to Primland after working at the Green Briar Sporting Club in West Virgini
where as executive chef she earned many culinary awards.

For further information on Primland see Primland in Hotels & Resorts.

© August 2011 LuxuryWeb Magazine. All rights reserved.