Smoky Caesar Salad with Chile Croutons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
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 |
Directions:
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.
2. CHILE CROUTONS
3. 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.
4. SMOKY CAESAR DRESSING
5. 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.
6. Yield: about 2 cups
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