The dressing for this Caesar Salad is adapted from chef Barbara Lynch's "Sitr: Mixing It Up in the Italian Tradition." With Agostino Recca's Marinated White Anchovies, this salad is an easy yet traditional way to a classic.

Ingredients

• 1 large egg yolk
• 1 tablespoons whole grain mustard
• 2 tablespoons fresh lemon juice
• 1 tablespoon Forum Chardonnay Vinegar
• 1 cup DeCarlo Il Classico Extra Virgin Olive Oil
• 1 1/2 cups Aged Parmigiano Reggiano, grated
• 2 small heads Romaine 
• 1 container (200 grams) Agostino Recca Marinated White Anchovles
• 6 large leaves basil, sliced
• 1/2 cup Italian parsley, chopped
• 6-8 shavings of Aged Parmigiano Reggiano
• Cubes of Italian-style bread, toasted and rubbed with Olive Oil (if desired)

To make dressing, whisk the egg yolk, mustard, lemon juice, and vinegar in a deep-sided bowl. Add olive oil at first by drops and then in a thin stream until well-mixed and emulsified. Add 1 1/2 cups grated Parmesan and stir. Arrange Romaine lettuce leaves on a large platter. Drain anchovies and arrange across the Romaine. Sprinkle with herbs and then drizzle the dressing over the salad. Place shaved Parmigiano on top and cubes of toasted bread.