Insalata Romana, Red Romaine, Olive Bread Crostini Recipe
Anchovy & Parmigiano Dressing
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Ingredients
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Salad Ingredients
Crostini Ingredients
Dressing Ingredients
Method
Salad Preparation
- 1
Prepare the Vegetables
Wash the red romaine lettuce thoroughly under cold water, then tear it into bite-sized pieces. Cut the cherry tomatoes in half, peel and slice the cucumber, and thinly slice the red onion.
- 2
Combine the Salad Ingredients
In a large salad bowl, combine the torn red romaine, halved cherry tomatoes, cucumber slices, and red onion. Toss gently to mix.
Crostini Preparation
- 3
Prepare the Crostini
Preheat the oven to 400°F (200°C). Place the slices of olive bread on a baking sheet.
- 4
Add Garlic and Olive Oil
Drizzle the olive oil over the bread slices and rub the cut side of the garlic clove over each slice for flavor.
- 5
Bake the Crostini
Bake in the preheated oven for about 10-12 minutes, or until the bread is golden and crispy.
Dressing Preparation
- 6
Make the Dressing
In a blender, combine the anchovy fillets, Parmesan cheese, lemon juice, and olive oil. Blend until smooth.
- 7
Season the Dressing
Add salt and black pepper to taste, then blend again to combine. Adjust seasoning as needed.
Combine and Serve
- 8
Assemble the Salad
Drizzle the prepared dressing over the salad and toss gently to coat all the ingredients.
- 9
Serve with Crostini
Serve the salad immediately with the baked olive bread crostini on the side.
