• 2 cloves garlic
• 2 pasteurized egg yolks
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons Worcestershire sauce
• 2 teaspoons hot pepper sauce
• 1 teaspoon anchovy paste
• ½ teaspoon ground cumin
• 1 cup Dierbergs olive oil
• ¾ cup grated parmesan cheese
• 8 slices Dierbergs Bakery French baguette, about ½-inch thick
• 8 tablespoons Southwest Caesar Dressing
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• ¼ teaspoon coarse salt
• 8 large romaine lettuce leaves
• 2 cups shredded cooked chicken
• 4 slices bacon, cooked crisp and crumbled
• 16 homegrown grape or baby heirloom tomatoes, halved
• 2 hard-cooked eggs, sliced
• 1 avocado, pitted, peeled, and diced

FOR SOUTHWEST CAESAR DRESSING: Fit food processor with steel knife blade. With machine running, drop garlic through feed tube; process until finely chopped.

 

Add egg yolks, lemon juice, vinegar, mustard, Worcestershire sauce, hot pepper sauce, anchovy paste, and cumin; process until well mixed. With machine running, pour oil through feed tube in slow, steady stream.

 

Place in bowl; stir in parmesan cheese. Cover and chill several hours or overnight to develop flavors. (Can be refrigerated up to 3 days.)

 

FOR GIANT CROUTONS: Spread about 1 tablespoon of the Dressing over each bread slice. Place on foil-lined baking sheet.

 

In small bowl, stir together cumin, oregano, and salt; sprinkle over bread slices.

 

Broil 4 inches from heat source until golden brown, about 30 seconds.

 

TO ASSEMBLE SALAD: Stack 2 lettuce leaves on 4 serving plates. Divide chicken, bacon, tomatoes, eggs, and avocado among plates. Place dollop of Dressing over top. Serve with 2 Croutons.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 776
Cholesterol: 243 mg
Fat: 62 g
Sodium: 913 mg
Carbohydrates: 21 g
Protein: 34 g
Fiber:
Saturated Fat: N/A