Smoky Caesar Salad with Chile Croutons

2016-03-19
  • Yield : 4 servings
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • San Fran-Caesar with Sour Dough Croutons

  • Deborah Roberts Perry, Georgia Potato Salad

  • Spring Vegetable Salad with Parmesan Tuiles and White Truffle-Oil Vinaigrette

  • Tossed Salad with Mango, Roasted Coconut and Lime Vinaigrette

  • Antioxidant Fruit Salad

Ingredients

  • 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
  • 8 slices French or Italian bread, cut into 3/4 inch cubes
  • 1/4 cup olive oil
  • 2 teaspoons Too Hot Tamales chile powder (refer to recipe)
  • Salt and freshly ground black pepper, to taste
  • 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

Method

Step 1

Place the Romaine leaves in a large bowl. Add the croutons and Queso Anejo, then drizzle with dressing. Toss lightly to combine. Serve on salad plates topped with anchovies.

Step 2

Preheat oven to 350 degrees. 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.

Step 3

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.

Leave a Reply

Your email address will not be published. Required fields are marked *