The Houstonian's Southwest Caesar Salad
Source of Recipe
the web
List of Ingredients
2 heads romaine lettuce, washed, and torn into 1 1/2x1/2" pieces
1 1/2 c. Spicy Caesar Dressing, recipe below
3/4 c. cooked black beans
3/4 c. roasted corn kernels
1/2 c. pumpkin seeds (pepitas) from a Mexican squash
1/2 c. Cotija cheese (Mexican white cheese) or other queso fresco
multicolored tortilla chips, baked or fried, for garnish Recipe
Spin or pat lettuce dry. Place in a lg. salad bowl.
Add dressing, and toss lightly.
Add beans and corn, and toss again.
Divide mixture among 4 chilled plates.
Sprinkle with pumpkin seeds and cheese.
Garnish with tortilla chips.
Spicy Caesar Dressing
1 egg yolk
1 T. garlic, minced
2 tsp. Dijon mustard
2 anchovy fillets, minced
1 1/2 tsp. coarsely ground black pepper
1/4 tsp. salt
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1 tsp. Worcestershire sauce
2 t. cold water
1/2 c. extra-virgin olive oil
1/2 c. canola oil
1 1/2 T. Thai chili paste
juice of 1/2 lemon
juice of 1/2 lime
3 T. Parmesan cheese, freshly grated
In the bowl of a food processor, combine yolk, garlic, mustard,
anchovies, pepper, salt, coriander, cumin, Worcestershire, and
water. 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 and lime
juices, and Parmesan. Process until smooth.
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