Jalapeno Croutons

2 Tbs Jalapenos, seeded and diced. If fresh jalapenos are not available you can use canned or for a milder taste try substituting canned green chilies.

tsp Cayenne Pepper
1 tsp Salt
2 Cups Milk
1 Cups Cornmeal
Vegetable Oil for cooking

In a medium sauce pan combine the jalapenos, cayenne, salt and milk and bring to a boil. Gently add in 1 cup of cornmeal stirring continuously. Reduce the heat and cook over medium while stirring for 3 to 5 minutes and it forms a ball in the center of the pan. Remove from heat and roll the mixture onto a well greased cookie sheet until it is about inch thick. Chill in the refrigerator for two hours and cut into inch cubes.

Toss the cooled cubes in cup cornmeal.

Fry the cubes in hot vegetable oil for about 2 minutes or until they are crisp. When they are crisp remove from the oil and drain on layers of paper towels. When drained add to the romaine.

Salad

4 Cups Romaine Lettuce or hearts of romaine

Dressing*

1 Tbs Anchovy Paste
1 Small Shallot, minced
4 Cloves Garlic, roasted and mashed
1 tsp Cumin
2 tsp Dijon Mustard

3 Tbs Chipotle, this is a dark brown sauce used in southwest cooking. It has an earthy taste and is spicy. This makes a great addition to mayonnaise. Mix a small amount of chipotle with your mayonnaise and use it as you would normally on sandwiches.

1 Tbs Balsamic Vinegar
Lime Juiced
1/8 tsp Cayenne Pepper
Cup Olive oil
Salt to taste

In a large bowl combine the first 10 ingredients and whisk thoroughly. When thoroughly blended slowly drizzle in the olive oil and continue to whisk. Pour over the romaine and croutons and toss.

*This is an egg free Caesar Salad, if you want eggs you can add in 1 egg that has soaked in extremely hot water for one minute. Then crack and mix the egg in with the first 10 ingredients dressing.