Chapter 16 Salads and Dressings 267
Extra Virgin Olive Oil
By far the most popular fl avored oil is olive
oil. Used in the Mediterranean for centuries, it
has recently gained praise because of its health
benefi ts in lowering cholesterol. To choose the
best olive oil for salads and cold sauces, select
an olive oil that is graded “extra virgin.” Extra
virgin olive oil is the fi rst pressing of the olives
and is done without heat. Extra virgin oils have
a fruitier, mellower fl avor because heat, which
destroys the delicate fl avor of olive oil, is not used.
Less expensive pomice (nonvirgin) oil is more
commonly used for cooking because the heat
destroys the delicate fl avors of extra virgin oil.
Chef Speak Chef Speak
Recipe No. Name Category
16.5 Caesar Dressing Dressings,
emulsified
Yield Portion Size No. Portions
1 qt. (0.95 L) 1 fl. oz. (30 mL) 32
US
Quantity
Metric
Quantity
Ingredient PHF (TCS)
15 ea. anchovy fi lets •
2 tsp. 10 mL garlic, chopped
2 fl . oz. 60 mL fresh lemon juice
2 fl . oz. 60 mL red wine vinegar
1 fl . oz. 30 mL pasteurized egg yolks •
2 tsp. 10 mL Worcestershire sauce
1 pt. 480 mL salad oil
4 fl . oz. 120 mL extra virgin olive oil
4 oz. 115 g Parmesan cheese, grated •
1 tsp. 5 mL salt
1⁄2 tsp. 3 mL ground black pepper
Method CCP
1. Purée or fi nely chop anchovies and garlic.
2. Place anchovies and garlic in a bowl with lemon juice, vinegar, and egg yolks.
3. While constantly whipping, pour oil into purée in a thin stream to create an emulsion.
4. Blend in remaining ingredients. Adjust seasoning.
5. Cool to 41°F (5°C) or below within 4 hours and hold until service. CCP
Portion (g) Calories Fat (g) Protein (g) Carbohydrate (g) Cholesterol (mg) Sodium (mg) Fiber (g)
27 169 18.29 1.49 0.44 12.62 151.3 0.02
16-10 There are a variety of oils to choose from when
making salad dressing.
Oils
Neutral Oils Flavored Oils
Neutral oils
Soy bean oil
Corn oil
Sunfl ower oil
Saffl ower oil
Peanut oil (hot pressed)
Canola
Flavored oils
Olive oil
Nut oils (such as walnut,
hazelnut, macadamia)
Sesame oil
Peanut oil (roasted)
Infused oils (such as
chile, herb)
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Chapter 16 Salads and Dressings 267
Extra Virgin Olive Oil
By far the most popular fl avored oil is olive
oil. Used in the Mediterranean for centuries, it
has recently gained praise because of its health
benefi ts in lowering cholesterol. To choose the
best olive oil for salads and cold sauces, select
an olive oil that is graded “extra virgin.” Extra
virgin olive oil is the fi rst pressing of the olives
and is done without heat. Extra virgin oils have
a fruitier, mellower fl avor because heat, which
destroys the delicate fl avor of olive oil, is not used.
Less expensive pomice (nonvirgin) oil is more
commonly used for cooking because the heat
destroys the delicate fl avors of extra virgin oil.
Chef Speak Chef Speak
Recipe No. Name Category
16.5 Caesar Dressing Dressings,
emulsified
Yield Portion Size No. Portions
1 qt. (0.95 L) 1 fl. oz. (30 mL) 32
US
Quantity
Metric
Quantity
Ingredient PHF (TCS)
15 ea. anchovy fi lets •
2 tsp. 10 mL garlic, chopped
2 fl . oz. 60 mL fresh lemon juice
2 fl . oz. 60 mL red wine vinegar
1 fl . oz. 30 mL pasteurized egg yolks •
2 tsp. 10 mL Worcestershire sauce
1 pt. 480 mL salad oil
4 fl . oz. 120 mL extra virgin olive oil
4 oz. 115 g Parmesan cheese, grated •
1 tsp. 5 mL salt
1⁄2 tsp. 3 mL ground black pepper
Method CCP
1. Purée or fi nely chop anchovies and garlic.
2. Place anchovies and garlic in a bowl with lemon juice, vinegar, and egg yolks.
3. While constantly whipping, pour oil into purée in a thin stream to create an emulsion.
4. Blend in remaining ingredients. Adjust seasoning.
5. Cool to 41°F (5°C) or below within 4 hours and hold until service. CCP
Portion (g) Calories Fat (g) Protein (g) Carbohydrate (g) Cholesterol (mg) Sodium (mg) Fiber (g)
27 169 18.29 1.49 0.44 12.62 151.3 0.02
16-10 There are a variety of oils to choose from when
making salad dressing.
Oils
Neutral Oils Flavored Oils
Neutral oils
Soy bean oil
Corn oil
Sunfl ower oil
Saffl ower oil
Peanut oil (hot pressed)
Canola
Flavored oils
Olive oil
Nut oils (such as walnut,
hazelnut, macadamia)
Sesame oil
Peanut oil (roasted)
Infused oils (such as
chile, herb)

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