Prep Time 15 minutes
1/3 cup Il Molino DOP Italian Extra Virgin Olive Oil , plus 2 tablespoons
1 teaspoon Amore Garlic Paste
1-1/2 cups Italian or French bread cut into 3/4-inch cubes
2 tablespoons Amore Anchovy Paste
2 tablespoons mayonnaise
2 tablespoons Cabernet Sauvignon Vinegar
1 teaspoon Worcestershire Sauce
1/2 cup Parmigiano-Reggiano cheese
1 large head romaine lettuce, cut into bite size pieces
Freshly ground Tellicherry Peppercorns, to taste
Preheat the oven to 350°F.
Stir together 2 tablespoons of the Il Molino Olive Oil and the Amore Garlic Paste. Toss with the bread cubes and spread them on a baking sheet. Bake 5 to 10 minutes or until golden. Let cool.
Whisk together the remaining 1/3 cup Il Molino Olive Oil, the Amore Anchovy Paste, the mayonnaise, Cabernet Sauvignon Vinegar, Worcestershire and Tellicherry Pepper to taste. Toss the dressing with the lettuce. Scatter theParmigiano-Reggiano cheese and croutons on top and toss again.
Serve immediately. Top with chicken or shrimp if desired.
Recipe adapted fromand photo courtesy of www.amorebrand.com