Ingredients
4 Servings
| 4 | Pastene Anchovy Fillets in oil, chopped | |
| 3 tbsp | Pastene Wine Vinegar | |
| 2 tbsp | Pastene Minced Garlic | |
| 1 tbsp | Pastene Capers in Vinegar, chopped | |
| 1 | egg yolk | |
| 1/2 cup | Pastene Extra Virgin Olive Oil | |
| 1/2 cup | Pastene Grated Parmesan Cheese | |
| 2 heads | romaine lettuce, washed and dried | |
| 4 slices | crisp cooked bacon, diced | |
| 1/2 cup | croutons (optional) | |
| salt and pepper |
Directions
- For the dressing, mix anchovies, vinegar, garlic, capers, and egg yolk in a bowl. Add oil in a thin stream, whisking constantly. Season to taste with salt and pepper. Whisk in half the cheese.
- Tear lettuce leaves into small pieces; place in salad bowl. Pour dressing over and toss to coat thoroughly. Add bacon and remaining cheese, and toss again.
- Serve with croutons, if desired.