Ingredients:
1 head romaine lettuce, cut, washed, and dried
4 eggs, yolks separated from whites
8-10 oz Buona Cucina Black Peppercorn Infused Oil
1 tbsp Buona Cucina Pennsylvania Pepper
4 anchovy fillets, minced into a paste
2 tbsp Parmesan, freshly grated (extra for garnish)
Juice of 1 lemon
1 head garlic, roasted (375°F for 40 min), minced
1 tsp Dijon mustard
French or Italian bread, diced into large chunks
Buona Cucina Rosemary Infused Oil, as needed
Buona Cucina Tuscan Herb Dipping Seasoning, as needed
Directions:
Make the Croutons: Toss diced bread with Buona Cucina Rosemary Infused Oil and Tuscan Herb Dipping Seasoning. Spread on a baking sheet and roast at 375°F for 12-15 minutes, turning halfway, until golden brown.
Prepare the Dressing: In a large mixing bowl (or food processor), whisk egg yolks and lemon juice aggressively while slowly adding olive oil—starting with a few drops and increasing gradually—until emulsified into aioli.
Add Flavor: Mix in anchovies, grated Parmesan, roasted garlic, and Dijon mustard.
Toss the Salad: Add romaine lettuce to the dressing and toss until fully coated.
Finish & Serve: Top with croutons and extra grated Parmesan. Enjoy!
Recipe by Chef Eric Longley