This delicious variation on the traditional Caesar is from Chef Ted Walter of the Passionfish Restaurant in Pacific Grove, CA.
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.