Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Smoky Caesar Salad with Chile Croutons
- Level: Easy
- Yield: 4 servings
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
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
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
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
- 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
- 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.