Created by Kchurchill5 on June 22, 2016
Step 1: Dressing ... Mix everything in a small bowl or measuring cup until well combined. Refrigerate at least 1 hour before serving. Always taste, and adjust accordingly. I like lots of anchovies and vinegar; but, make it your own.
Step 2: Pasta ... Cook the pasta according to package directions in plenty of salted water. Then, drain and set to the side to cool. If you keep a little water in the pot (just a tablespoon or so); the pasta will not stick. I like to use a small penne; but, use your favorite type. Bowtie or corkscrew are both really good as well.
Step 3: Salad and Croutons ... Add the cooled pasta, drained well; tomatoes and olives to a bowl; and toss. Croutons - add them to a ziplock bag; and 'smash' them; using a meat mallet, rolling pin, or bottom of a pot or pan. You are not making bread crumbs; just a 'rough or coarse texture.' You will add them right before serving; so, just set them off to the side.
Step 4: Romaine ... Cut of the romaine hearts in half lengthwise; lightly brush with olive oil, a squeeze of lemon juice; and, season with salt and pepper. Then, grill on a grill pan or outside grill (even a large saute pan will work); just until you get a light char on both sides. You don't want it burnt; just a light sear. It will take 2-3 minutes per side. Then, set to the side, and chop. Add the lettuce to the pasta mix.
Step 5: Finish ... Add half of the parmesan, croutons; and, most of the dressing. Then, toss to combine. Now, I like to dress my salads lightly; but, use as much dressing as you like. Then, finish with the remaining parmesan as a garnish.
Step 6: Serve and ENJOY! ... Just plate family style. And, don't forget, add chicken or shrimp, if you want this to be more of a main dish for either lunch or dinner. It's a delicious twist on a caesar salad.