For the Croutons:
½ Baguette, cubed into bite size pieces
¼ cup Triana Extra Virgin Olive Oil
4 Tbsp Parmesan Dipper
For the Dressing:
1 tsp Creole Mustard
6 Anchovies, chopped
3 Egg Yolks
4 Tbsp Prosecco Wine Vinegar
2 Tbsp Fresh Basil, chopped
1 Tbsp Garlic, chopped
1 cup Triana Extra Virgin Olive Oil
Vegetariano Italian Salt Blend, to taste
For the Salad:
1 head Romaine Lettuce
¼ cup Parmesan Cheese, grated
¼ cup Olives
¼ cup Caper Berries
1. Preheat the oven: Turn the oven on to 350˚F.
2. Toss the bread cubes with olive oil: In a mixing bowl toss the bread cubes with the Triana olive oil and parmesan dipper. Make sure all of the pieces are mostly covered with oil and seasoning.
3. Bake the croutons: Spread the seasoned bread onto a baking sheet and place in the oven for 10-15 minutes, until slightly browned. Set aside for salad garnish.
4. Create the dressing: Drain the anchovies and chop. In a mixing bowl combine the anchovies, mustard, egg yolks, vinegar, and fresh basil and whisk together. Once combined slowly drizzle in the olive oil while still whisking until all of the oil is added. Grind the Vegetariano Italian salt blend to taste.
5. Dress the salad: Place the romaine on the plate. Dress with parmesan cheese, olives, caper berries, croutons, and dressing. Enjoy!