Spicy Baby Caesar Salad with Crisp Parmesan Chips
Serves 4
This delicious variation on the traditional Caesar is from Chef Ted Walter of the Passionfish Restaurant in Pacific Grove, CA.
For the Parmesan Chips and Croutons:
2 cups sourdough bread, cut into cubes
1 cup freshly grated parmesan cheese
1/4 cup butter, melted
2 tablespoons minced garlic
For the Eggless Spicy Caesar Dressing:
2 tablespoons minced garlic
4 anchovy fillets
3 tablespoons capers
1 teaspoon freshly ground black pepper
1 tablespoon dry mustard
1/4 cup sour cream
3 tablespoons lemon juice
1/4 cup buttermilk
1/4 cup freshly grated parmesan cheese
Tabasco to taste
Few dashes of worcestershire sauce
For the salad:
12 heads organic baby red or green romaine (about 3 heads per person),
or 12 ounces Earthbound Farm Organic Baby Romaine
To make the Parmesan Chips: Preheat the oven to 350 degrees F. Grease a cookie sheet. Lay the parmesan cheese onto the sheet in thin 3-inch circles. Bake 5 minutes. The cheese will crisp up as it cools.
To make the croutons: Toss the bread in melted butter and garlic; toast in oven until golden.
To make the Eggless Spicy Caesar Dressing: Blend all the dressing ingredients in a food processor. Season to taste.
Assemble the salad by first tossing the lettuce with the dressing. Spread the croutons over the lettuce, and place the Parmesan Chips on top. Add more anchovies if desired.
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