Pastene Caesar Salad


Serves 4
6-8Pastene Anchovy Fillets
1egg yolk
1 TbspPastene Minced Garlic
1lemon, juiced
1 tspDijon mustard
1 tspWorcestershire sauce
⅛ cupPastene Grated Parmesan Cheese
¼ tspsalt
¼ tsppepper
3 cupstorn bread cubes, from loaf
2-3 TbspPastene Pure Olive Oil
pinch ofsalt
1 headromaine lettuce, washed and torn
6slices of cooked bacon, diced


  • Dressing Instructions:
    • In a food processor, combine anchovies, Worcestershire sauce, Parmesan, garlic, salt and pepper. Pulse until smooth.
    • 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, and combine with  anchovy mixture until dressing is the consistency of heavy cream.
  • Crouton Instructions:
    • Preheat oven to 375 F
    • Drizzle bread cubes with enough olive oil until lightly coated. Season with salt.
    • Place cubes on baking sheet and bake until edges turn brown, about 7-10 minutes.
    • Set aside while you prepare the rest of the salad.
  • Salad Instructions:
    • 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 and serve immediately.

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