Original Ingredients (serves 6)

  • 1 clove garlic
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1/2 tablespoon dijon mustard
  • 10 small capers
  • 1/4 cup parmesan
  • 1 egg room temperature
  • 2 anchovy fillets
  • 1/2 cup olive oil
  • fresh black pepper
  • 8 cups romaine lettuce
  • 1 cup croutons

Scaled Ingredients (serves 24)

  • 4 clove garlics
  • 4 tablespoons lemon juice
  • 4 tablespoons Worcestershire sauce
  • 2 tablespoons dijon mustard
  • 40 small capers
  • 1 cup parmesan
  • 4 eggs room temperature
  • 8 anchovy fillets
  • 2 cups olive oil
  • fresh black pepper
  • 32 cups romaine lettuce
  • 4 cups croutons


Combine garlic, lemon juice, Worcestershire sauce, dijon mustard, capers, raw egg, anchovy fillets and pepper in a blender.

Blend until smooth. With blender on medium speed, drizzle in olive oil in a thin slow stream (this should take a few minutes).

Add parmesan cheese and pulse to combine. Refrigerate until using.

In a large salad bowl, combine lettuce, croutons and parmesan cheese. Top with dressing as desired and toss to combine.



Let x be the number of capers in the scaled recipe. The original recipe served 6 people with 10 capers, and there are 24 people in our class, so the proportion is:

x24 = 106

On the right side of the equation, I divided the total number of capers (10) by the number of servings (6) to get the number of capers per serving. Since the number of capers per serving is the same for both recipes, the two fractions are equal.

Now I need to solve for x. By multiplying both sides of the equation by 24, I can get:

24×x24 = 24×106

x = 40

The proportion which I used to increase the recipe from 6 servings to 24 servings was 4 because in the example above, the original recipe needed 10 capers, and the scaled recipe needed 40 capers.


The rest of the math is included in the proportions table.