Campana Family Salads - Caesar Salad

Makes 6 servings.

INGREDIENTS

2 heads romaine lettuce
5 Anchovy filets
1 Tablespoon cracked black pepper
1/2 cup Extra virgin olive oil
1/2 cup Freshly grated Parmesan cheese
1 Egg
3 Tablespoons Red wine vinegar
2 Tablespoons Fresh lemon juice
1 Tablespoon minced garlic
1 teaspoon Campana’s Italian Mustard
1 teaspoon Celery salt
3 dashes Tabasco sauce
3 dashes Worcestershire sauce
1/2 Loaf sourdough, hearty -French or Italian bread, -with crust, diced For croutons

DIRECTIONS

Combine anchovies, black pepper, egg and olive oil in a blender. Puree for about 5 minutes until very smooth. Add grated Parmesan. Measure and reserve 1/3 cup for use with croutons. Place vinegar, lemon juice, Campana’s Italian Mustard , celery salt, Tabasco and Worcestershire sauce in a large bowl and whisk in anchovy mixture. Refrigerate dressing if not using right away. Combine reserved anchovy mixture with diced bread in a bowl; toss to coat. Heat a dry cast-iron skillet or non-stick pan over medium-high and cook croutons, stirring constantly, until golden and crisp. Wash and dry lettuce and break into bite-sized pieces. Place in a salad bowl along with dressing and toss well. Add toasted croutons. Toss again and serve.

Serving Information

Prep Time

Store Locator