Recipe: Caesar Salad with Warm Bacon Dressing and Cayenne Croutons

Serves 4 to 6

Cayenne croutons:

- 2 cups ½-inch French bread cubes

- 2 tablespoons olive oil

- ¼ teaspoon cayenne pepper

Salad:

- 1 large head romaine lettuce, washed, dried and broken into bite-size pieces

- 4 slices bacon, cut into ½ -inch pieces

- About 3 tablespoons olive oil

- 1 tablespoon whole grain mustard

- 2 tablespoons red wine vinegar

- ¼ cup finely grated Parmesan cheese

- Freshly ground black pepper to taste

1. To prepare the croutons: Toss the bread cubes with the olive oil and cayenne; put into a baking pan. Bake in a preheated 350-degree oven 15 to 20 minutes or until golden. Set aside.

2. To prepare the salad: Prepare the romaine and place in a large bowl. Cover with paper towels and refrigerate.

3. Cook the bacon in a skillet over medium heat until crisp. Remove to a paper towel-lined plate to drain, discarding bacon fat. Add olive oil. Add mustard, sugar and vinegar, whisking until blended and hot.

4. Combine romaine with dressing, bacon, croutons, Parmesan and several grindings fresh pepper. Toss to coat and serve immediately.

Data per serving:

Calories 193

Protein 5g

Fat 16g

Carbohydrates 9g

Sodium 241mg

Saturated fat 3g

Monounsaturated fat 10g

Polyunsaturated fat 2g

Cholesterol 6mg

From "Joie Warner's Caesar Salads"