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EASY CAESAR SALAD
The dressing for this Caesar Salad is adapted from chef Barbara Lynch's "Sitr: Mixing It Up in the Italian Tradition." With Agostino Recca's Marinated White Anchovies, this salad is an easy yet traditional way to a classic.
Ingredients
1 large egg yolk
1 tablespoons whole grain mustard
2 tablespoons fresh lemon juice
1 tablespoon Forum Chardonnay Vinegar
1 cup DeCarlo Il Classico Extra Virgin Olive Oil
1 1/2 cups Aged Parmigiano Reggiano, grated
2 small heads Romaine
1 container (200 grams) Agostino Recca Marinated White Anchovles
6 large leaves basil, sliced
1/2 cup Italian parsley, chopped
6-8 shavings of Aged Parmigiano Reggiano
To make dressing, whisk the egg yolk, mustard, lemon juice, and vinegar in a deep-sided bowl. Add olive oil at first by drops and then in a thin stream until well-mixed and emulsified. Add 1 1/2 cups grated Parmesan and stir. Arrange Romaine lettuce leaves on a large platter. Drain anchovies and arrange across the Romaine. Sprinkle with herbs and then drizzle the dressing over the salad. Place shaved Parmigiano on top. Serve with crusty bread.
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The dressing for this Caesar Salad is adapted from chef Barbara Lynch's "Sitr: Mixing It Up in the Italian Tradition." With Agostino Recca's Marinated White Anchovies, this salad is an easy yet traditional way to a classic.
Ingredients
- 1 large egg yolk
- 1 tablespoons whole grain mustard
- 2 tablespoons fresh lemon juice
- 1 tablespoon Forum Chardonnay Vinegar [2]
- 1 cup DeCarlo Il Classico Extra Virgin Olive Oil [3]
- 1 1/2 cups Aged Parmigiano Reggiano [4], grated
- 2 small heads Romaine
- 1 container (200 grams) Agostino Recca Marinated White Anchovles [5]
- 6 large leaves basil, sliced
- 1/2 cup Italian parsley, chopped
- 6-8 shavings of Aged Parmigiano Reggiano [4]
- Cubes of Italian-style bread, toasted and rubbed with Olive Oil (if desired)
To make dressing, whisk the egg yolk, mustard, lemon juice, and vinegar in a deep-sided bowl. Add olive oil at first by drops and then in a thin stream until well-mixed and emulsified. Add 1 1/2 cups grated Parmesan and stir. Arrange Romaine lettuce leaves on a large platter. Drain anchovies and arrange across the Romaine. Sprinkle with herbs and then drizzle the dressing over the salad. Place shaved Parmigiano on top and cubes of toasted bread.