Spicey Ceaser Salad

This is a nice change from the usual Cesar salad. Almost works like a palette cleanser. Again, thank you Rick Bayless for the idea.

One way make the croutons:
- Cube your favorite bread. Country Sourdough or Pane Rustica are my favorites lately. Toast on a baking sheet for about 20 minutes in oven @ 400 degrees until dry and toasty.
- Meanwhile, gently warm 1/4 cup or more of olive oil with hunks of garlic. After about 20 minutes, gently mash garlic into oil and then strain.
- Toss croutons with garlic oil and put back in oven until golden brown. (About 5 more minutes).

The dressing:
In a food processor, combine
- 1 egg
- 1/2 cup olive oil
- 1 halved Serrano chili with half the seeds removed (or more to make it hotter).
- 4 tsp. Worchestshire Sauce
- 1.5 tbl of Sherry Vinegar
- Zest from 1.5 limes
- Salt

Blend for about a minute.

Remove from Processor and whip rest of 1/2 cup olive oil in by hand.
(Last night, we were only making salad for 4, so i divided the dressing in half, whipping only 1/4 cup of oil into the blended mixture).

The Lettuce
Trim 2 heads of romaine lettuce down to the more tender leaves. Tear or chop into bite size pieces and wash and dry.

When ready to serve the salad, toss the lettuce with about a 1/2 cup of finely chopped cilantro. Toss with desired amount of dressing. Add croutons and crumble Feta or Queso Fresco cheese all over it.