Spicy Caesar Salad

Ingredients

1/2 Sourdough Bread Loaf
Extra Virgin Olive Oil
Parmesan Cheese (fresh)
2 Garlic Cloves
Dijon Mustard
Parsley
Worcestershire Sauce
Lemon Juice (fresh)
Red Wine Vinegar
Sea Salt
Black Pepper
2 Large Romaine Lettuce Hearts (or 3 small)
1/2 lb Chicken Breast
Sriracha sauce
Paprika
Crushed Red Pepper
Ginger Powder
Honey (optional)
Greek Yogurt
Anchovy Paste

Steps

1. Preheat the oven to 350 degrees F, and cut your 1/2 sour dough loaf into crouton sized pieces.
2. Drizzle a baking tray with EVOO and minced garlic. Spread out the soon-to-be croutons on the tray.
3. Lightly top croutons with parsley, black pepper, sea salt, and paprika, or to taste.
4. Set a timer and bake until light golden (about 10 to 12 minutes)
5. Chop romaine into 1 inch slices and add them to a salad tosser.
6. Using a cheese grater shave in thin slices of parmesan until lettuce is generously dusted, or to taste. Set aside.
7. Combine 2 tbsp Sriracha sauce, 1 tbsp worcestershire sauce, 2 tbsp lemon juice, crushed red pepper, ginger powder, and 2 tbsp red wine vinegar in large bowl.
8. Cut Chicken breasts into thin slices for frying, and place them in the bowl with the marinade for 10 to 30 minutes.
9. Fry in cooking oil on medium heat as desired.
10. In a bowl whisk together 3 tbsp greek yogurt, 1 tbsp red wine vingar, 2 tbsp dijon mustard.
11. Once combined, begin adding EVOO until desired consistency. Whisk until combined.
12. Add 1 tsp worcestershire sauce to mix, 1 tbsp lemon juice, and 3 tbsp anchovy paste (to taste, if you like it).
13. (Optional) Add honey to taste.
14. Combine lettuce, chicken, and croutons in a large serving bowl. Dress just before serving, and toss.
15. Right before serving, lightly dust with paprika, black pepper, and parsley.