I used to travel all the time for work to Houston, and a few of my favorite restaurants there made caesars with a smokey edge to them, once I even had one with the romaine grilled over mesquite wood, and it was out of this world. This dressing is my take on these southern style caesars, a little smokey from the pimenton, and with rosemary thrown in for some herbal interest. Both the dressing and crouton recipes will make more than you need for a single salad, but I have built my recipes to accommodate my greedy kids who would kill me if I only made enough for a single salad at a time. This recipe calls for making a mayo from scratch, but if you don't have the time, or can't be bothered, substituting a good quality store bought mayo will work in a pinch. - Oui, Chef

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