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    CAESAR PASTA SALAD


    Source of Recipe


    Gourmet

    List of Ingredients




    3 tablespoons fresh lemon juice
    2 teaspoons Dijon mustard
    2 teaspoons anchovy paste
    1 large garlic clove, minced
    1/2 cup extra-virgin olive oil
    1 lb farfalle (bow-tie pasta), freshly cooked to tender, rinsed under cold water, and drained
    1 romaine heart, chopped (6 cups)
    2 1/2 oz finely grated Parmigiano-Reggiano (1 1/4 cups)
    1 cup croutons (optional)

    Recipe



    Whisk together lemon juice, mustard, anchovy paste, garlic, and olive oil in a large bowl. Add pasta, romaine, cheese, and croutons if using, then toss to combine. Season with salt and pepper and serve immediately.

    Makes 6 main-course servings


 

 

 

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