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