Texas Pete Foodservice

https://texaspetefoodservice.com/recipe/texas-pete-spicy-calabash-caesar-salad/

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Texas Pete^® SPICY CALABASH CAESAR SALAD

Ingredients

4 oz. Rye Bread, cut into 1 inch cubes
2 tbsp. Olive oil
3 cloves Garlic, minced
1 tbsp. Texas Pete Original Hot Sauce
Salt and pepper to taste
2 Egg Yolks
1 tbsp. Dijon mustard
2 cloves Garlic, minced
4 Anchovy filets
3/4 C Parmesan cheese, grated
1 tbsp. Texas Pete Hotter Hot Sauce
1 tbsp. Worcestershire sauce
1 tbsp. Lemon juice
1 tsp Black pepper
1/2 tsp Kosher salt
1 1/2 C Extra Virgin Olive Oil
2 tbsp. Warm Water, if desired
5 oz. per salad Calabash Chicken bites
3 oz. per salad Romaine Hearts, chopped
1 oz. per salad Parmesan Cheese, shaved

Directions

YIELD: 2 1/2 cups dressing; 2 cups croutons; enough for 4 salads
PORTION (Serving Size): 1 salad, each with 3 oz Romaine, 1/4 cup dressing and 1/2 cup croutons

Make croutons:

Preheat oven to 250ºF. Combine olive oil, garlic and Texas Pete Original Hot Sauce in a medium bowl. Add bread cubes and toss well; season with salt and pepper. Spread cubes in a single layer on a sheet pan and bake for 30 minutes. Increase oven temperature to 375ºF. Bake another 5 to 10 minutes, until crisp. Cool completely; set aside until you are ready to use.

Make dressing:

Place egg yolks, dijon mustard, 2 cloves of minced garlic, anchovy filets, parmesan cheese, Texas Pete Hotter Hot Sauce, Worcestershire sauce, lemon juice, black pepper and Kosher salt in a food processor; process until well combined. With processor running, slowly pour in olive oil. Add water, if desired, for a thinner consistency. Refrigerate until service.

Assemble salad:

Place 3 ounces romaine in serving bowl. Top with 2 tablespoons Caesar dressing, 5 ounces Calabash chicken, ½ cup reserved croutons and 1 ounce shaved Parmesan. Place 2 tablespoons Caesar dressing in a dressing cup and serve on the side with the salad.