Ingredients
- 3 Bellino Whole Garlic Cloves
- 4 Cento Flat Fillets of Anchovies, chopped
- 1/2 Lemon, juiced
- 1 tbsp Dijon Mustard
- 1/2 cup Cento Imported Extra Virgin Olive Oil
- 2 large Head Romaine Lettuce, chopped
- 1/2 cup Cento Chefs Cut Sun Dried Tomatoes, lightly chopped
- 1/2 cup Cento Pignoli Nuts, toasted
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 2 cups Croutons
- 1/2 cup Parmesan Cheese, grated
Directions
In a food processor or hand blender, finely chop garlic and anchovies. Add lemon juice and mustard, then gradually add oil with machine running. Preheat oven to 400F. Place pignoli nuts on a baking sheet or pie tin and toast until golden brown and aromatic, about five minutes. In a large bowl, combine lettuce, sun dried tomatoes, toasted pignoli nuts and cheese. Toss with enough dressing to thoroughly coat, season with salt and pepper. Top with your favorite croutons. Serves 4-6.
