PHOTO PROVIDED Chef Loretta Paganini

One of America’s favorite salads, the Caesar salad is a delicious blend of flavors. I like to serve it with Italian pickled white anchovies and fresh focaccia croutons. Serves eight. (Chef tip: For best results, remove the tough white stem and outer leaves from the romaine lettuce, wash under cold water and dry well.)

2 heads romaine lettuce, rinsed, dried and broken into bite-sized pieces

1/4 cup freshly grated Parmigiano Reggiano cheese, shaved

8 crostini

CACIO E PEPE DRESSING:

4 anchovy fillets (may be soaked in milk to reduce saltiness)

2 cloves of garlic, minced

2 large egg yolks, soft boiled for five minutes in water

1/2 lemon, juice only

1 teaspoon Dijon mustard

1/4 cup freshly grated Parmigiano Reggiano cheese

3/4 cup extra-virgin olive oil and vegetable oil blend

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

Prepare the dressing by processing together the anchovies, egg yolks, lemon juice, mustard and garlic. With the machine running, slowly drizzle the olive oil. Remove from the processor and season to taste with salt and pepper. Stir in Parmesan cheese and reserve.

Place romaine in a salad bowl and toss with prepared dressing. Top each salad with cheese, white anchovies and a crostini and serve immediately.

CROSTINI:

(makes about 20 pieces)

1 French baguette, sliced on a bias

Extra virgin olive oil, as needed

Salt and pepper, as desired

Pre-heat oven to 400°F or pre-heat grill to medium. Brush each slice of baguette with olive oil on both sides. Season lightly with salt and pepper. Bake or grill crostini until golden brown and crispy. Serve with Caesar salad.