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Southwest Caesar Salad


SOUTHWEST CAESAR SALAD
Houston’s Copycat Recipe

Serves 4

Salad:
2 heads romaine lettuce, washed and torn into 1 1/2 x 1 inch pieces
1 1/2 cups Spicy Caesar Dressing (recipe follows)
3/4 cup cooked black beans
3/4 cup roasted corn kernels
1/2 cup pumpkin seeds from a Mexican squash
1/2 cup cotija cheese (Mexican white cheese) or other queso fresco
julienne multi colored tortilla chips, baked or fried (for garnish)

Spicy Caesar Dressing:
1 egg yolk
1 tablespoon minced garlic
2 teaspoons Dijon mustard
2 anchovy fillets, minced
1 1/2 teaspoons coarsely ground black pepper
1/4 teaspoon salt
1/2 teaspoon each: ground coriander & cumin
1 teaspoon Worcestershire sauce
2 teaspoons cold water
1/2 cup each: extra-virgin olive oil & canola oil
1 1/2 tablespoons Sambal chili paste (Thai Chili Paste)
juice of 1/2 lemon
juice of 1/2 lime
3 tablespoons freshly grated Parmesan cheese

For salad:  Spin or pat dry lettuce and place in large salad bowl. Add dressing and toss lightly. Add beans and corn; toss again. Divide mixture among 4 chilled plates. Sprinkle with pumpkin seeds and cheese. Garnish with tortilla chips.

For salad dressing: Combine yolk, garlic, mustard, anchovies, pepper, salt, coriander, cumin, Worcestershire & water in food processor; process until smooth. With motor running, pour oils in a slow, steady stream into egg mixture. When all oil has been incorporated, add chili paste, lemon & lime juices, and Parmesan; process until smooth.