Antipasto Caesar Salad

Ingredients

• For the dressing:

• 1 egg (see tips)

• 1/3 cup grated Parmesan cheese, plus 1/3 cup shaved

• 2 tablespoons Dijon mustard

• 2 tablespoons lemon juice

• 1/2 teaspoon anchovy paste

• 1 clove garlic

• 1/4 teaspoon Worcestershire sauce

• 1/3 cup extra virgin olive oil

• Salt and black pepper, to taste

• For the salad:

• 1-1/2 heads romaine lettuce, trimmed and separated into whole leaves or cut or torn into bite-sized pieces (about 12 cups)

• 1-1/2 cups diced Italian salami

• 6 scallions, cut into 1/2-inch pieces

• 1/2 cup diced red roasted peppers

• 6 sweet cherry peppers, stemmed, halved, seeded, and thinly sliced

• 1 cup croutons

• 3/4 cup Lindsay® Sliced Black Ripe Olives

Cooking Directions

1. Combine egg, grated cheese, mustard, lemon juice, anchovy, garlic, and Worcestershire in the bowl of a food processor and pulse to combine. With motor running, slowly add oil; add salt and pepper to taste.

2. Combine lettuce with dressing to taste in a large bowl; add salt and pepper to taste. Arrange lettuce on plates or a platter and top with salami, scallions, roasted red peppers, cherry peppers, croutons, and olives. Drizzle with a little more dressing and serve.

3. Tip: If you’d prefer, you can use store-bought caesar dressing. If you’d like to make the dressing but would rather not use raw eggs, some markets carry in-shell pasteurized eggs. Liquid eggs, such as Egg Beaters, are also pasteurized.