TIJUANA CAESAR SALAD MY WAY ENJOY DAN:

                      TIJUANA CAESAR SALAD MY WAY by CHEF DAN:

Serves 4

INGREDIENTS:

1 head romaine lettuce

1-teaspoon Worcestershire sauce

1/2-teaspoon anchovy paste

1 clove garlic, minced

1/4-teaspoon Dijon mustard

1 tablespoon lime juice

3 tablespoon olive oil

1/4-cup Parmesan cheese

1 coddled egg

1/4-cup freshly ground grated Parmesan cheese

2 thick slices day oil French bread, cut into cubes.

1 tablespoon butter, melted

1 garlic clove, minced

1 teaspoon dried parsley

Sea salt and freshly ground black pepper to taste

DIRECTIONS: (PREHEAT OVEN TO 375 F)

1.   Arrange French bread on a prepared baking sheet.

2.   Melt butter in a sauce pan over medium-heat.

3.   Cook and stir 1 clove garlic for 1-2 minutes.

4.   Pour butter mixture over bread cubes, season with parsley, salt, and pepper, toss to coat.

5.   Bake in preheated oven for 10-15 minutes or until lightly browned and crispy.

6.   Whisk Worcestershire sauce and next 4 ingredients in a bowl.

7.   Slowly drizzle in olive oil,

8.   Whisk until emulsified.

9.   Combine romaine lettuce Parmesans cheese, and half the dressing in a bowl; toss to coat.

10.                Add croutons and remaining dressing, toss to coat.

ENJOY DAN:                                                                         COOK EAT SHARE!!