Caesar Pasta Salad

Makes 4-6 servings

Salad Ingredients:

• 2 heads romaine lettuce, roughly chopped
• 2 cups cooked pasta of your choice, salted
• 1 1/2 cups torn chunks of stale-ish bread (sourdough is the best!)
• 1 Tbs butter or olive oil
• 1/4 cup shaved parmesan cheese

Dressing Ingredients:

• 1/3 cup good olive oil
• Juice from 1/2 lemon
• 2 garlic cloves, minced or pressed
• 2 Tbs plain Greek yogurt (I use non-dairy)
• 1 Tbs Dijon mustard
• 1 Tbs parmesan cheese
• 2 Tbs apple cider vinegar
• 1 anchovy filet with oils (optional)
• Salt and black pepper to taste

Directions:

1. In a large bowl, mix the chopped romaine and pasta, and set aside.
2. In a large pan, heat the butter or oil then add the bread chunks. Fry, stirring often, until they’re crispy. I like to break them up with a wooden spoon as I go.
3. Place the croutons on a paper towel-lined dish and set aside while you make the dressing.
4. Mix all of the dressing ingredients in a mason jar with a fork then cover it and give it a good shake. Be sure to break up the anchovy filet if you’re using it.
5. Add the dressing to the pasta and lettuce and toss to stir. Taste and add more salt or pepper if needed.
6. Add the croutons and toss one more.
7. Add shaved parmesan.
8. Enjoy!