|4||Pastene Anchovy Fillets in oil, chopped|
|3 tbsp||Pastene Wine Vinegar|
|2 tbsp||Pastene Minced Garlic|
|1 tbsp||Pastene Capers in Vinegar, chopped|
|1/2 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|
- 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.