Spicy Caesar Salad

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Ingredients

1. 1/2 baguette, sliced 1/3 inch thick
2. 1/4 cup extra-virgin olive oil, plus more for brushing
3. 1/2 cup mayonnaise
4. 4 oil-packed anchovy fillets, preferably spicy—drained and chopped
5. 2 tablespoons fresh lemon juice
6. 2 large garlic cloves, coarsely chopped
7. 1 teaspoon Dijon mustard
8. Freshly ground pepper
9. 6 slices lean bacon (3 ounces)
10. 1 1/2 pounds romaine lettuce, torn into large bite-size pieces
11. 1 long red chile, seeded and thinly sliced crosswise
12. 1/4 cup freshly grated Parmesan cheese

1. Preheat the oven to 400°. Spread the baguette slices on a baking sheet and lightly brush both sides with olive oil. Bake for about 5 minutes, or until golden brown. Let the toasts cool, then break them into large pieces.
2. Meanwhile, in a mini food processor, combine the mayonnaise, anchovies, lemon juice, garlic and mustard and blend until smooth. With the processor on, slowly pour in the 1/4 cup of olive oil. Season the dressing with pepper.
3. In a large skillet, cook the bacon over moderate heat until browned and crisp, about 3 minutes per side. Drain and slice crosswise 1 inch thick.
4. In a large bowl, toss the romaine with the sliced chile, croutons and the bacon. Add the dressing and toss. Sprinkle the Parmesan over the salad, toss again and serve right away.