Driven by our love of the
beautiful Italian culture
our core business is to create
serve and sell the best tasting
Italian foods possible
Sunday Brunch 9am - 8pm
Mon-Thur 9am - 9pm
Friday 9am - 10pm
Saturday 9am - 10pm
Anchovies 1 or 2 per person
Stone ground or Dijon mustard tea spoon per person
Egg yoke per 2 –4 ppl
Lemon 1/2 per 2—ppl
Worcester Sauce 1/2 tea spoon per 2–4 ppl
Red wine vinegar table spoon per 2–4 ppl
Olive Oil added by site till whipped to preference
Romaine Lettuce cleaned dried and de-stemmed and ripped in half
Cracked Black Pepper
Parmesan Cheese coarsely grated
To successfully prepare this dish you have to consider several factors: the order of
preparation, anticipation of how the ingredients will taste, how to blend then in the right order
Start by emulsifying your anchovies and garlic between forks until a paste, spread through the
bottom of the bowl.
add the mustard to the side of the bowl
egg yoke (To prep bring a pot water to boil, add egg and cook for just 45 seconds....NO MORE.
This is coddling the egg. Remove from heat and let it cool off.)
blend and whip with your forks until a paste.
add the Red wine vinegar
squeeze the lemon between the cheese cloth into the bowl.
the Worcester around the sides
Add the oil to the side of a bowl very slowly and whip in till desired consistency. About 1 table
per person served. pull the oil into the mixture spinning the bowl and placing the finished
product up the sides as you continue around.
Crack pepper around mixture as desired
Add your lettuce and mix
Cheese and mix again croutons if desired
Caesar Salad Recipe From Coco's Italian Market