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crazy caesar salad 
Serves 8
4 heads romaine
2 sticks unsalted butter
8 cloves garlic, minced
2 tsp Asian chili sauce
1 tsp salt
4 c stale bread, cubed
2 red bell peppers, finely minced
1/2 c unsalted roasted peanuts
1 c shredded fresh parmesan cheese
1 lime

1 c EVOO
1/2 c fresh lemon juice
2 T oyster sauce
2 T mayo
1 tsp each salt and pepper
Mix all the ingredients in a blender until thoroughly blended. Refrigerate. Can be made 8 hours in advance.

Advance preparation
Melt butter in a large pan over medium heat. Add the garlic and saute. Stir in chili sauce and add the bread cubes. Saute until golden brown, about 8 minutes. Remove from pan, sprinkle with salt, and set aside. Stem, core and seed the pepper. Chop and refrigerate.

Last minute assembly
Zest the skin of the lime. In a large bowl, position all the romaine leaves in the same direction. Pour the dressing over the leaves and gently toss until evenly coated.
Sprinkle the croutons, peppers, peanuts, lime zest, and one half of the cheese on top.
Gently toss the lettuce to evenly mix. Place the leaves on salad plates and sprinkle with the remaining cheese.

Recipe by Hugh Carpenter