Enjoy the heat of summer with a GREAT salad, fresh French bread and a wonderful glass of wine.

SMOKEY CAESAR SALAD WITH CHILE CROUTONS

4 cups sweet curly Romaine leaves, washed, dried and torn into large pieces

1/2 cup Smoky Caesar dressing (recipe below)

Spicy croutons (recipe below)

1/4 cup Queso Anejo cheese

8 anchovy fillets

Place the Romaine leaves in a large bowl. Add the croutons and Queso Anejo, and then drizzle with dressing.

Toss lightly to combine. Serve on salad plates topped with anchovies.

Yield: 4 servings

CHILE CROUTONS

8 slices French or Italian bread, cut into 3/4 inch cubes

1/4 cup olive oil

2 teaspoons good quality chile powder

Kosher salt and black pepper, to taste

Preheat oven to 350 degrees F.

Place the bread cubes in a bowl and toss with the olive oil until well coated.

Sprinkle in chile powder, salt and pepper and toss again. Place on a baking sheet and bake until lightly browned, about 7 minutes.

SMOKEY CAESAR DRESSING

1 tablespoon mayonnaise

1 teaspoon Dijon mustard

1 teaspoon freshly ground black pepper

1 to 2 canned Chipotles

1 tablespoon Worcestershire sauce

Few drops hot sauce

Juice of one lemon

1 teaspoon capers

10 anchovy fillets

8 garlic cloves, cooked slowly in olive oil until soft

11/2 cups olive oil

1 tablespoon red wine vinegar

Place all the ingredients, except the olive oil and vinegar, in a blender or food processor. Process until coarsely blended. Transfer to a medium bowl. Slowly whisk in the oil, then the vinegar. Add a little water if the dressing is too thick.

Yield: about 2 cups