1teaspoonanchovy pastecan be found near the canned meats
For Homemade Croutons
4slicesFrench bread½-inch slices cut into ¾-inch cubes
3tablespoonsgrated Parmesan cheese
⅛teaspoon garlic powder
½teaspoon dried Italian herb seasoningcrushed, may substitute ¼ teaspoon oregano and ¼ teaspoon basil
2cupscooked boneless chickenchopped or shredded
2cups cooked bowtie pasta
10cupsromaine lettucetorn into bite size pieces
¼cupParmesan cheeseshredded or shaved
FOR DRESSING: In a blender container or food processor bowl, combine egg, chicken broth, anchovy paste, olive oil, lemon juice and Worcestershire sauce. Cover and blend or process until smooth. Transfer dressing to a small saucepan. Over low heat, cook and stir dressing for 8 to 10 minutes or until thickened. Whisk frequently so egg does not scramble. DO NOT BOIL.Transfer to a bowl then cover and chill for 2 to 24 hours before serving. FOR CROUTONS: Preheat oven to 300 F. In a small bowl, combine olive oil, Parmesan cheese, garlic powder and Italian herb blend if desired. Whisk to blend. In a large bowl, add bread cubes. Drizzle with butter mixture stirring half way through for more even coverage. Spread bread cubes in a single layer in a shallow baking pan/sheet. Bake at 300F for 10 minutes; stir. Continue baking about 5 minutes more or until bread cubes are browned, dry and crisp. Cool completely before using. To store, place them in an airtight container. Seal and store for up to 1 week. Makes 15 (2 tablespoon) servings. TO PREPARE SALAD:In a large bowl, combine chicken, bowtie pasta, croutons and Parmesan cheese.Toss to combine. Add dressing and toss again. Serve immediately.
You may substitute purchased garlic croutons for the homemade croutons.