Ingredients:
- 1 tablespoon anchovy paste
- 1/2 loaf ciabatta or other good Italian bread
- Juice of 1 lemon
- 1 cup olive oil
- 1 1/2 cups Parmigiano Reggiano cheese, grate
- Fresh cracked black pepper to taste
- 1 large head Romaine lettuce, chopped
Instructions:
- In a blender, combine the lemon juice and anchovy paste.
- Start the blender and drizzle in the olive oil until the mixture thickens.
- Bread should be cut into 1 inch cubes and toasted until golden brown. It’s important to get it crispy on
- the exterior and soft on the inside.
- In a salad dish, combine lettuce and bread cubes, then top with Parmigiano Reggiano (Parmesan) cheese.
- Toss the salad with the dressing.