Cut rather than tear the romaine into strips; it's a technique called chiffonade. Use a vegetable peeler to cut or shave thin slices from a wedge of Parmesan cheese.
Southern Living MAY 2005
Separate lettuce into leaves; wash and pat dry with paper towels. Stack 5 leaves, and roll up tightly, beginning at 1 long end; cut crosswise into 1-inch pieces, making strips.
Process Caesar dressing, jalapeño pepper with seeds, and lime juice in a blender until smooth, stopping to scrape down sides. Cover and chill until ready to serve.
Place romaine strips and 2/3 cup shredded cheese in a large bowl; drizzle with dressing mixture, and gently toss until coated. Sprinkle with croutons, and serve immediately. Garnish, if desired.
Note: For testing purposes only, we used Wishbone Creamy Caesar dressing for a sweeter flavor and Ken's Steak House Creamy Caesar dressing for a tangier flavor. For the gourmet croutons, we used Cardini's Gourmet Cut Caesar Croutons.
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