Recipe courtesy of Mary Sue Milliken and Susan Feniger

Smoky Caesar Salad with Chile Croutons

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  • Level: Easy
  • 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


  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.


  1. 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.


Yield: about 2 cups
  1. 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.