Shelly's Recipe

SOUTHWESTERN CAESAR SALAD

Category: Salad

Chili Croutons (see recipe)
Southwest Caesar Dressing (see recipe)

1 head romaine lettuce, chopped into 1-inch pieces
1/3 cup shaved Parmesan cheese

For chili croutons:
1/2 of about a 1-pound loaf of Pullman bread or Texas toast, cut into 1/2-inch cubes (any white bread can be used)
1 cup (2 sticks) butter
1/2 tbsp minced fresh garlic
3/4 cup finely grated Parmesan cheese
1 tsp salt
1 tsp pepper
1/2 tbsp ancho chile powder

Prepare Chili Croutons. You will need to start making them one day in advance.

Prepare Southwest Caesar Dressing. Set aside 3/4 cup of the croutons and 3/4 cup of the dressing to use in this salad. Remaining croutons and dressing can be used to make other salads.

To assemble: Place chopped romaine in a large serving bowl. Add dressing and toss to coat lettuce completely. Top with cheese and croutons. Makes: 6 servings

Chili croutons (makes about 5 cups): Let bread cubes sit overnight on a sheet tray. When ready to prepare, preheat oven to 275 degrees.

In a large saucepan, melt butter, then skim any foam off the top to make clarified butter. Add garlic and cook 1 to 2 minutes. Be careful not to burn.

Toss bread with the butter mixture and along with remaining ingredients making sure to coat the entire surface of the bread. Place croutons on a baking sheet and bake in preheated oven 15 minutes or until golden brown. Remove from oven and cool.