Smoky Caesar Salad with Chile Croutons

  • Yield : 4 servings
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  • 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


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.

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