Creole Caesar Salad

• Creole Croutons
• 2 cups of 3/4-inch cubed dried French or Italian white bread, crusts removed
• 1 1/2 tablespoons extra virgin olive oil
• 1/2 teaspoon Angel Dust Cajun Seasoning (see below)
• Creole Anchovy Dressing
• 1 anchovy fillet
• 1 teaspoon minced garlic
• 1 large egg
• 2/3 cup vegetable oil
• 1/2 cup extra virgin olive oil
• 2 tablespoons Parmesan cheese
• 2 teaspoons Creole mustard
• 2 teaspoons freshly squeezed lemon juice
• 2 teaspoons freshly squeezed lime juice
• 1 teaspoon water
• 1/8 teaspoon Angel Dust Cajun Seasoning (see below)
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1 pound romaine lettuce, washed and cut into bite-sized pieces
• Grated Parmesan cheese
• Angel Dust Cajun Seasoning
• 3 tablespoons Hungarian paprika
• 1 1/2 tablespoons Spanish paprika
• 5 teaspoons salt
• 1 1/4 teaspoons dried thyme leaves
• 1 1/4 teaspoons dried oregano
• 1 teaspoon ground white pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder

1. To prepare croutons, heat the oil in a large nonstick saute pan over medium-high heat for 1 minute.
2. Add the bread cubes, stirring and tossing in the pan to evenly coat the bread with the oil.
3. Sprinkle in the Cajun seasoning while stirring continuously.
4. Toast for 5 minutes, until golden brown.
5. Reserve for garnishing the salad.
6. To make the dressing, place the anchovy and garlic into a food processor, cover, and pulse on and off several times.
7. Add the egg, and, with the motor running, slowly add the vegetable and olive oils.
8. Add the cheese, mustard, lemon and lime juices, water, Cajun seasoning, pepper, and salt; process briefly until ingredients are incorporated.
9. Refrigerate until ready to use.
10. In a large bowl, toss romaine with the dressing, allowing approximately 3 tablespoons of the dressing per serving.
11. Serve on chilled salad plates; top with croutons and additional Parmesan cheese.
12. Serve immediately.
13. Combine all ingredients in a small bowl until thoroughly mixed.
14. Store in an airtight container.
15. The spice mix keeps its best flavor for about two months.
16. Makes about 1/2 cup

croutons, italian white bread, extra virgin olive oil, angel dust cajun, anchovy dressing, anchovy fillet, garlic, egg, vegetable oil, extra virgin olive oil, parmesan cheese, creole mustard, freshly squeezed lemon juice, freshly squeezed lime juice, water, angel, freshly ground black pepper, salt, romaine lettuce, parmesan cheese, angel, paprika, spanish paprika, salt, thyme, oregano, ground white pepper, basil, cayenne pepper, freshly ground black pepper, garlic, onion powder

Taken from www.foodnetwork.com/recipes/creole-caesar-salad-recipe.html (may not work)