Mince the garlic cloves and anchovy filet, and use the side of the knife to mash them into the cutting board, until it forms a paste. Set aside.
Add the egg yolk, lemon juice, and dijon mustard to a medium bowl. Whisk until well combined. Slowly stream in the olive oil while whisking constantly. Continue streaming in all the olive oil, until the mixture has thickened and emulsified. If it’s too thick, add a small splash of water.
Whisk in the worcestershire sauce, hot sauce, grated parmesan, and a few cracks of black pepper. Adjust to taste with salt.
SPICY CROUTONS:
Preheat the oven to 400 F. Line a baking tray with parchment paper.
In a large bowl, toss the bread cubes with the olive oil, hot sauce, hot honey, and a pinch of salt until evenly coated.
Spread on the baking sheet and bake for 15 - 18 minutes until golden and crunchy, flipping the croutons 2-3 times while baking to prevent burning.
ASSEMBLE:
Tear desired amount of butter lettuce and radicchio into a large bowl along with the radish slices, shallot, and a handful of the croutons. Pour in some dressing and toss together, adding more dressing as needed.
Serve up the Caesar salad with more grated Parmesan and croutons.
