Salads

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Caesar Salad

Difficulty:Easy

Ingredients

  • ■   Il Molino DOP Italian Extra Virgin Olive Oil
  • ■   Cabernet Sauvignon Vinegar
  • ■   ground Tellicherry Peppercorns

Description

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 www.amorebrand.com

  • 1. Preheat the oven to 350°F.
  • 2. Stir together 2 tablespoons of the Il Molino Olive Oil and the Amore Garlic Paste.
  • 3. Toss with the bread cubes and spread them on a baking sheet.
  • 4. Bake 5 to 10 minutes or until golden.
  • 5. 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.
  • 6. Toss the dressing with the lettuce.
  • 7. Scatter theParmigiano-Reggiano cheese and croutons on top and toss again.
  • 8. Serve immediately.
  • 9. Top with chicken or shrimp if desired.
  • 10. Recipe adapted fromand photo courtesy of www.amorebrand.com

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