Chili crisp Caesar salad with grilled romaine

Mix mayo, grated Parmesan, chili crisp, a little Dijon, a splash of Worcester, a little garlic and some lemon juice; add more lemon juice for a thinner dressing.

Melt a knob of butter with a little olive oil in a pan; tear a sourdough roll into little pieces into it and toss over medium-high heat a minute or two until brown crispy edges form.

Season the croutons with garlic powder and a bit of salt; remove, they crisp more as they sit.

Halve a head of romaine, drizzle with olive oil and put cut side down on a hot grill pan, pressing to encourage browning; a couple of minutes, another 30 to 40 seconds, then flip for one minute. Not cooked through -- it is about heat and marks.

Dress, add croutons, more parmesan and fresh ground pepper.