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Antipasti - Appetizers

Caesar Salad

Prep Time: Minutes
Cook Time: 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 Directions 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

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