Baby Romaine Insalata Recipe
Red & Green Romaine, White Anchovy, Parmigiano Crisps, Lemon, Focaccia Crouton, Castello Di Ama Olive Oil
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Ingredients
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Salad Base
Toppings
Dressing
Method
Preparation of Salad Base
- 1
Prepare the Romaine Lettuce
Wash the red and green romaine lettuce thoroughly under cold water. Shake off excess water and dry with a salad spinner or pat with paper towels. Tear the leaves into bite-sized pieces and place them in a large salad bowl.
Adding Toppings
- 2
Add Toppings
Gently layer the white anchovies over the romaine lettuce. Then, grate the Parmigiano-Reggiano cheese using a microplane or box grater and sprinkle it evenly over the salad. Add the focaccia croutons for a crunchy texture.
Dressing the Salad
- 3
Prepare the Dressing
In a small bowl, whisk together the lemon juice and Castello Di Ama olive oil until well combined. Season with salt and pepper to taste.
- 4
Dress the Salad
Drizzle the prepared dressing over the salad, ensuring all ingredients are lightly coated. Toss gently to combine.
Serving
- 5
Serve
Serve immediately while the salad is fresh and the croutons are crunchy. Enjoy your Baby Romaine Insalata!
