| Italian Style Caesar Salad | ||
| Prep. Time: 20 minutes Cook Time: 5 minutes Dressing: 3 Bellino Whole Garlic Cloves 4 Cento Flat Anchovy, chopped ¼ cup fresh lemon juice (from 2 lemons) 1 tbsp Dijon mustard ½ cup Cento Imported Olive Oil Salad: 2 large head of romaine lettuce, chopped ½ cup Cento Sundried Tomatoes, lightly chopped ½ cup Cento Pignoli Nuts, toasted (see below) ½ cup Cento Grated Parmesan Cheese Salt and Cento Ground Black Pepper, to taste 2 cups of your favorite croutons To toast pignoli nuts: Preheat oven to 400°. Place nuts on heavy baking sheet or pie tin. Toast nuts until golden brown and aromatic, approximately 5 minutes. For the dressing: In food processor or with hand blender, finely chop garlic and anchovies. Add lemon juice and mustard. With machine still running, gradually add oil. For the salad: In a large bowl, combine lettuce with sundried tomatoes, pignoli nuts, and cheese. Toss with enough dressing to coat thoroughly; season with salt and pepper. Top with your favorite croutons. Serves 4-6. |
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