Spicy Baby Caesar Salad with Crisp Parmesan Chips

Serves

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

Ingredients

2 cups sourdough bread (cut into cubes)
1 cup freshly grated Parmesan cheese
1/4 cup butter (melted)
2 tablespoons minced garlic
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
  dash Worcestershire sauce
12 head organic baby red or green romaine, about 3 heads per person (or 12 ounces Earthbound Farm Organic Baby Romaine)

Directions

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.