Shelly's Recipe

SPICY BABY CAESAR SALAD WITH PARMESAN CRISPS

Category: Salad

Parmesan Chips:
1 cup Parmesan cheese-grated

Croutons:
2 cups sourdough bread-cubed
1/4 cup butter
2 T garlic-minced

Eggless Spicy Caesar Dressing:
2 T garlic ( I used 1/2 - 2 cloves garlic)
4 anchovies
3 T capers
1 tsp black pepper
1 T dry mustard
1/4 cup sour cream
3 T lemon juice
1/4 cup buttermilk
1/4 cup Parmesan cheese
Tabasco to taste
A few dashes of Worcestershire sauce

Salad:
Red or green baby romaine (3 baby heads per person), washed thoroughly, especially inside.

Parmesan Chips:
Grease a cookie sheet. Lay Parmesan in thin 3 inch circles. Bake 5 minutes in 350 F oven. The Parmesan will crisp up as it cools.

Croutons:
Toss the bread in melted butter and garlic; toast in oven until golden.

Eggless Spicy Caesar Dressing:
Blend all dressing ingredients in a food processor. Season to taste. Toss romaine with dressing. Spread sourdough croutons over the lettuce, and place the Parmesan chips on top. Add more anchovies if desired