The Houstonians Southwest Caesar Salad Recipes

SOUTHWESTERN CAESAR SALAD

Steps:

• Chop and place romaine in a large salad bowl. Whisk together garlic, lemon juice, Dijon mustard and chili powder in a small bowl. Continue whisking while streaming in extra-virgin olive oil. When dressing is combined, toss Romaine salad with dressing and garnish salad with broken tortilla chips, smoked cheddar and pepper Jack cheese. Season with salt and pepper and toss again, then serve.
• Yield: Preparation time: 5 minutes Cooking time: none Ease of preparation: easy

THE HOUSTONIAN'S SOUTHWEST CAESAR SALAD

Steps:

• Prepare dressing first.
• In the bowl of a food processor, combine yolk, garlic, mustard, anchovies, pepper, salt, coriander, cumin, Worcestershire and water.
• Process all until smooth.
• With motor running, pour oils in a slow, steady stream into egg mixture.
• When all oil has been incorporated, add chili paste, lemon and lime juices and Parmesan.
• Process until smooth.
• Prepare salad next.
• Spin or pat lettuce dry.
• Place in large salad bowl.
• Add dressing; toss lightly.
• Add beans and corn; toss again.
• Divide mixture among 4 chilled plates.
• Sprinkle with pumpkin seeds and cheese.
• Garnish with tortilla chips.

THE BEST CAESAR SALAD

Steps:

• Preheat the oven to 400 degrees F.
• For the croutons: Put the olive oil and butter in a small saucepan over medium-low heat. When the butter is completely melted add the garlic and 1/4 teaspoon kosher salt. Carefully swirl the pan to combine. Set aside for 10 minutes to allow the garlic to infuse the oil mixture.
• Put the bread pieces on a baking sheet. Evenly pour the garlic mixture over the bread and toss to coat. Spread the bread in a single layer and bake until golden brown, 8 to 10 minutes. Stir the bread halfway through cooking to ensure even browning. Remove from the oven and sprinkle with black pepper and Parmesan. Set aside to cool.
• For the salad: Soak the anchovies in a small bowl of water for 5 minutes. Rinse with cold water, drain and pat dry. Finely chop the anchovies and garlic, then use the side of your knife to mash them to a paste.
• Add the anchovy paste, egg yolk, Dijon mustard and lemon juice to a large bowl and whisk to combine. While whisking, slowly drizzle in the olive oil in a steady stream until emulsified. Stir in 3 tablespoons grated Parmesan. If needed, add water, 1 teaspoon at a time to thin the dressing. Season with salt and pepper to taste.
• Add the lettuce and croutons to a large bowl and gently toss with the dressing until coated. Top with grated Parmesan and serve immediately.

SOUTHWEST CAESAR SALAD

Steps:

• Toss lettuce, corn, bell pepper, and cilantro in a large bowl.
• Mix dressing with cayenne.
• Add dressing to salad and toss.
• Top with parmesan and croutons.

SOUTHWESTERN CAESAR SALAD WITH CHIPOTLE DRESSING

Steps:

• Whisk mayonnaise, chicken broth, soy sauce, lemon juice, chipotles and brown sugar in medium bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be prepared 1 day ahead. Cover and refrigerate.)
• Mix lettuce, tomatoes and corn in large bowl. Add dressing and 2 tablespoons Parmesan cheese and toss to coat. Sprinkle with remaining 2 tablespoons Parmesan cheese and serve.