Ingredients

• 1/2 cup Gennari 24 Month Aged Parmigiano Reggiano Cheese, Grated
• 1/4 cup La Fede Extra Virgin Olive Oil
• 1 tablespoon Gia Anchovy Paste
• 2 Egg Yolks
• 1 tablespoon Dijon Mustard
• Juice of 1 Lemon
• 2 cups washed Romaine Lettuce, chopped
• Croutons for topping
• Salt and pepper, to taste
• Grilled Chicken, sliced

Instructions

1. Separate egg yolks into a medium bowl. Add Dijon mustard and whisk until smooth.
2. Add lemon juice and whisk to combine.
3. Add Gia Anchovy Paste and slowly drizzle La Fede Extra Virgin Olive Oil while whisking to emulsify.
4. Grate Gennari 24 Month Aged Parmigiano Reggiano Cheese into bowl and whisk to combine.
5. Add chopped romaine lettuce and toss to coat with dressing.
6. Season with salt and pepper. Add croutons and mix.
7. Plate salad, top with sliced grilled chicken and additional Gennari Parmigiano if desired, and serve.

Tips from the Chefs

• Chill romaine lettuce to keep leaves crisp and help the dressing coat evenly.