• 4 oz. Rye Bread, cut into 1 inch cubes
    • 2 tbsp. Olive oil
    • 3 cloves Garlic, minced
    • 1 tbsp. Texas Pete Original Hot Sauce
    • Salt and pepper to taste
    • 2 Egg Yolks
    • 1 tbsp. Dijon mustard
    • 2 cloves Garlic, minced
    • 4 Anchovy filets
    • 3/4 C Parmesan cheese, grated
    • 1 tbsp. Texas Pete Hotter Hot Sauce
    • 1 tbsp. Worcestershire sauce
    • 1 tbsp. Lemon juice
    • 1 tsp Black pepper
    • 1/2 tsp Kosher salt
    • 1 1/2 C Extra Virgin Olive Oil
    • 2 tbsp. Warm Water, if desired
    • 5 oz. per salad Calabash Chicken bites
    • 3 oz. per salad Romaine Hearts, chopped
    • 1 oz. per salad Parmesan Cheese, shaved


    YIELD: 2 1/2 cups dressing; 2 cups croutons; enough for 4 salads
    PORTION (Serving Size): 1 salad, each with 3 oz Romaine, 1/4 cup dressing and 1/2 cup croutons

    Make croutons:

    Preheat oven to 250ºF.  Combine olive oil, garlic and Texas Pete Original Hot Sauce in a medium bowl.  Add bread cubes and toss well; season with salt and pepper.  Spread cubes in a single layer on a sheet pan and bake for 30 minutes.  Increase oven temperature to 375ºF.  Bake another 5 to 10 minutes, until crisp.  Cool completely; set aside until you are ready to use.

    Make dressing:

    Place egg yolks, dijon mustard, 2 cloves of minced garlic, anchovy filets, parmesan cheese, Texas Pete Hotter Hot Sauce, Worcestershire sauce, lemon juice, black pepper and Kosher salt  in a food processor; process until well combined. With processor running, slowly pour in olive oil.  Add water, if desired, for a thinner consistency.  Refrigerate until service.

    Assemble salad:

    Place 3 ounces romaine in serving bowl.  Top with 2 tablespoons Caesar dressing, 5 ounces Calabash chicken, ½ cup reserved croutons and 1 ounce shaved Parmesan.   Place 2 tablespoons Caesar dressing in a dressing cup and serve on the side with the salad.

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