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Dairy
Easy
1 Hour
Diets 
1/2 cup Tuscanini Extra Virgin Olive Oil
3 tablespoons freshly squeezed lemon juice
2 anchovies (from a can) – See note 1 below, if you don’t like anchovies
2 tablespoons Dijon mustard
2 tablespoons Tuscanini Capers
2 cloves of garlic, peeled
1 cup grated Parmesan cheese (about 2 ounces, or 56 grams) – See Note 2
1/2 cup Tuscanini Capers, drained
1/4 cup Tuscanini Extra Virgin Olive Oil
1 cup Panko crumbs
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
3 tablespoons Tuscanini Extra Virgin Olive Oil (you may use the oil that you used to fry the capers)
3/4 cup grated Parmesan cheese
1 teaspoon lemon zest
5-6 cups checked and chopped romaine lettuce
Place all the ingredients in a blender and blend until smooth. Alternatively, if your blender is not dairy, you may blend all the ingredients except for the cheese. Then add the cheese to the dressing once the rest of the ingredients are blended. Refrigerate until ready to use.
Place the capers between two layers of paper towel and gently pat them dry. It’s important to get the capers as dry as possible to prevent the oil from splashing.
Heat oil in a small saucepan. It’s important to use a small sauce pan for best results. See note 3.
Fry the capers for three to four minutes or until the capers are dark green and start to split.
In a medium bowl combine panko crumbs, garlic powder, and black pepper.
Heat olive oil in a skillet (you may use the leftover oil from frying the capers), add panko, and cook on medium-high heat, stirring constantly, for about five minutes or until the crumbs turn golden.
Remove crumbs from the heat and let them cool slightly. Add parmesan cheese and lemon zest and mix well. Taste, add salt, and add more pepper to taste, if needed.
Place the lettuce in a large bowl, add dressing, and mix well. Top with seasoned breadcrumbs and fried capers.
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