1/2 Loaf sourdough, hearty -French or Italian bread, -with crust, diced For croutons
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.
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Campana Spaghetti Sauce
Using our top-selling Spaghetti Sauce as a base ingredient for all our sauces.