Ingredients
4 Servings
| 6-8 | Pastene Anchovy Fillets in oil, chopped | |
| 1 tsp | Worcestershire sauce | |
| ⅛ cup | parmesan cheese, grated | |
| 3 | garlic cloves, minced | |
| ¼ tsp | salt | |
| ¼ tsp | pepper | |
| 1 | egg yolk | |
| 1 | lemon, juiced | |
| 1 tsp | Dijon mustard | |
| 3 cups | Italian bread cut into 1” cubes | |
| 3 Tbsp | Pastene Extra Virgin Olive Oil | |
| ½ tsp | salt | |
| 1 head | romaine lettuce, washed, dried and torn | |
| 6 slices | bacon, cooked crispy and chopped | |
| parmesan cheese, grated |
Directions
Prep time: 15 minutes | Cook time: 15 minutes
Dressing:
- In a mini-prep food processor, combine anchovies, Worcestershire sauce, parmesan, garlic, salt and pepper. Pulse until smooth.
- Separately, whisk egg yolk, lemon juice and mustard in a small bowl. Add a dash of water to bowl and whisk, adjusting with more water, if needed.
- Add the anchovy mixture and whisk until dressing is the consistency of heavy cream.
Croutons:
- Preheat oven to 375°F.
- Cut Italian bread into 1” cubes.
- Drizzle bread with olive oil and toss until lightly coated. Season with salt.
- Place bread on baking sheet and bake until edges turn brown, about 10 minutes. Set aside while you prepare the rest of the salad.
Salad:
- Cook 6 slices of bacon until crispy. Place on a paper towel to cool.
- In a large bowl, toss torn romaine lettuce with dressing and coat well.
- Add half of croutons and parmesan cheese and toss again.
- Top with remaining croutons and cheese. Serve immediately.
