Caesar Salad with Red Chile Croutons and Spicy Caesar Dressing

For Salad: Place the green romaine in a large bowl, add the dressing, croutons and half the Parmesan, then toss together.

Divide the salad among individual bowls, sprinkle with the remaining Parmesan and arrange the red romaine leaves, if available, in the center of each serving. Sprinkle the anchovies around the edge of the salad.

For Croutons: Preheat oven to 350 degrees F.

Toss the bread with the olive oil and place on baking sheet. Sprinkle with the ancho chili powder and salt and pepper to taste. Bake for about 7 minutes or until lightly browned.

For Dressing: Put all the ingredients, except the oil and vinegar, in a food processor and process until coarsely blended.

Transfer to a mixing bowl. Slowly mix in the oil, then mix in the vinegar. If the dressing is very thick, mix in a little water.

This may be prepared up to 1 day ahead. Refrigerate in a squeeze bottle. Bring to room temperature before serving.