Spicy Baby Caesar Salad with Crisp Parmesan Chips

Spicy baby Caesar Salad with Crisp Parmesan Crisps

Foodbuzz is proud to be the only online community with content created by food bloggers and rated by foodies, offering over 20,000 pieces of new food and dining content weekly. Members can vote for their favorite pieces of content (recipes, photos, blog posts, videos, restaurant reviews) by “buzzing” them up to the top of the daily menu of submissions. In addition it is the home of the inaugural 24 Meals, 24 Hours, 24 Blogs event—which aims to showcase 24 Featured Publisher blog posts around the globe in a 24-hour period. This is a monthly event that kicked off in September of last year. The event captures the quality and unique local perspective of food bloggers and shares them with the world. The event illustrates exactly what the future of food publishing is all about—"real food, experienced by real people, shared real-time.”



One of the sponsors of Foodbuzz is Earthbound Farms . They have some delicious recipes to offer including this one for Caesar Salad. This uses a slightly spicier, eggless dressing version of this classic topped with crispy Parmesan "chips". I also threw in some bacon for good measure.

**Spicy Baby Caesar Salad with Crisp Parmesan Chips**

by Chef Ted Walter, Passionfish Restaurant, Pacific Grove, CA

Parmesan Chips:

1 cup Parmesan cheese-grated

Croutons:

2 cups sourdough bread-cubed
1/4 cup butter
2 tablespoon garlic-minced

Eggless Spicy Caesar Dressing:

2 tablespoons garlic ( I used 1/2 - 2 cloves garlic)
4 anchovies
3 tablespoons capers
1 teaspoon black pepper
1 tablespoon dry mustard
1/4 cup sour cream
3 tablespoons 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. (from Earthbound Farms)

Parmesan Chips:

Grease a cookie sheet. Lay Parmesan in thin 3" 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.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.