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
Directions
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.
- CHILE CROUTONS
- 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
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.
- SMOKY CAESAR DRESSING
- 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
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.
Yield: about 2 cups
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