Ingredients

For the Dressing

6 Anchovy Fillets, oil packed and drained

1 Garlic Clove

Kosher Salt

2 large Egg Yolks

2 tbsp. Lemon Juice, plus more

3/4 tsp. Dijon Mustard

2 tbsp. Olive Oil

1/2 cup Vegetable or Grapeseed Oil (preferred)

3 tbsp. Parmesan Cheese, finely grated

For the Salad

8 oz. Cooked Pasta, like Fusili or Penne

2 Romaine Hearts, chopped

Chopped Rotisserie Chicken

Croutons*

Shaved Parmesan

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Instructions

For the Dressing

Chop together anchovy fillets, garlic, and a pinch of salt. Use the flat side of a knife blade to smash into a paste, then scrape into a large bowl.

Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard.

A drop at a time to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in finely grated Parmesan.

Season with salt, pepper, and more lemon juice, if desired.

For the Salad

Pour half of the dressing into a separate bowl or measuring cup. Add the romaine, chicken and pasta to the large bowl with the remaining dressing. Use tongs and toss to coat everything in the dressing. Top the salad with the croutons and pour more dressing over the croutons and toss again to mix in the croutons. Top the salad with shaved parmesan and fresh cracked black pepper. Serve any remaining dressing alongside.

*To Make Your Own Croutons

Prior to preparing the salad, preheat the oven to 375°. Tear bread into 1-inch chunks. Toss bread with olive oil in a bowl. Spread on a baking sheet; season with salt, pepper, and lemon zest. Bake, tossing occasionally, until golden, 10–15 minutes.