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Pastene Caesar Salad


Serves 4
6-8 Pastene Anchovy Fillets
1 tsp Worcestershire sauce
1 Tbsp Pastene Minced Garlic
⅛ cup Pastene Grated Parmesan Cheese
¼ tsp salt
¼ tsp pepper
1 egg yolk
1 lemon, juiced
1 tsp Dijon mustard
3 cups Italian bread cut into 1"cubes
2-3 Tbsp Pastene Extra Virgin Olive Oil
½ tsp kosher salt
1 head romaine lettuce, washed and torn
6 slices bacon, cooked crispy and chopped
fresh parmesan shavings


Prep time: 15 minutes | Cook time: 15 minutes


  • 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.


  • 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.


  • 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.

Product Used

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