Southwest Caesar
Author: 
 
Ingredients
  • mini baguette or ½ of a long, skinny one
  • 2 cloves of garlic, peeled
  • 5 canned anchovies, rinsed
  • 2 T fresh lime juice
  • 1 T Dijon Mustard
  • 2 t Worcestershire Sauce
  • 1 egg yolk
  • ¾ cup olive oil
  • 4 romaine hearts
  • ½ C grated Queso Blanco
Instructions
  1. Heat the oven to 425 degrees
  2. Slice the baguette thinly, cut the slices in half if they are too big
  3. Spread on a cookie sheet and bake until crispy, about 10 minutes
  4. In a medium bowl, mash the anchovies and garlic into a paste
  5. Add the lime juice and mash again
  6. Add the mustard and Worcestershire sauce and then finally the egg yolk, whisking it continually
  7. Drizzle in the olive oil a little at a time, whisking constantly
  8. Place the chopped romaine in a large bowl, add the cheese and cooled croutons
  9. Pour a little dressing at a time on and mix thoroughly until dressed to your liking
  10. Serve with any leftover dressing
Recipe by The Rocky Mountain Woman at https://therockymountainwoman.com/southwest-caesar/