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Pastene Caesar Salad

Ingredients

Serves 4
6-8Pastene Anchovy Fillets
1 tspWorcestershire sauce
1 TbspPastene Minced Garlic
⅛ cupPastene Grated Parmesan Cheese
¼ tspsalt
¼ tsppepper
1egg yolk
1lemon, juiced
1 tspDijon mustard
3 cupsItalian bread cut into 1"cubes
2-3 TbspPastene Extra Virgin Olive Oil
½ tspkosher salt
1 headromaine lettuce, washed and torn
6 slicesbacon, cooked crispy and chopped
fresh parmesan shavings

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.

Product Used

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