INGREDIENTS

Torn Croutons:

1/2 rustic sourdough boule, crust removed, torn into chunks

2 tbsp olive oil

Cilantro Jalapeño Caesar (makes about 1 cup):

6 oz. store bought caesar dressing

1/2 bunch cilantro, top leaves and stems only, roughly chopped, about 1 cup

1 jalapeño, seeds intact, roughly chopped

1/4 cup roasted salted pepitas (pumpkin seeds)

1/4 cup finely grated parmesan reggiano cheese

3 fresh garlic cloves

juice of 1 lime

1 tbsp water

1/2 tsp kosher salt

Salads:

1 romaine heart, chopped

2 endive hearts, chopped

1/4 cup roasted salted pepitas

shaved parmesan, for garnish

Preparation:

Torn Croutons:

Preheat oven to 400. Toss bread chunks with oil, squeezing to help saturate. Place soaked bread on cookie sheet and bake about 20 minutes, stirring occasionally, until croutons are golden. Let cool completely.

Dressing:

Combine all ingredients in a blender and purée, using on and off turns if needed to begin incorporation. Finished dressing will have a coarse, sandy texture.

To assemble salads:

Toss lettuce, endive and croutons together with about 1/2 cup dressing. Top with shaved parmesan and pepitas.