Makes 6 servings. Difficulty
For the Spicy Caesar Dressing: 1/2 cup mayonnaise 4 oil-packed anchovy fillets, drained and chopped 2 Tablespoons lemon juice 2 large garlic cloves, chopped 1 teaspoon gf Dijon mustard 1/2 hot red chile, seeded, stemmed and minced 1/4 cup extra virgin olive oil Salt and freshly ground black pepper
For the salad: 6 slices of lean gf bacon 1-1/2 lbs. romaine lettuce, torn into bite-size pieces 1/4 cup Parmigiano Reggiano cheese, grated
Place the mayonnaise, anchovies, lemon juice, garlic, gf dijon and hot red chile in the bowl of a food processor. Process until smooth. With the machine on, slowly pour in the olive oil. Adjust seasonings to taste with salt and freshly ground black pepper. Set aside.
In a large skillet, cook the bacon over medium heat until browned and crisp. Drain on paper towels. Coarsely chop.
In a large salad bowl, toss the romaine lettuce with the bacon. Add the dressing and toss to coat. Sprinkle Parmigiano Reggiano over the top and toss again. Serve immediately.