Caesar Salad is my all time favorite salad. It’s the perfect side for a rare rib-eye or prime rib. It’s also the perfect summer salad with grilled salmon or chicken. I make it quite a bit, but sometimes I like to mix it up, and that’s where this Southwest version comes in. This is perfect with Mexican food, great as a side for tamales or chili rellenos. Try it, I’ll bet you’ll love it!
Southwest Caesar
Ingredients
Scale
- mini baguette or 1/2 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
- 3/4 cup olive oil
- 4 romaine hearts
- 1/2 C grated Queso Blanco
Instructions
- Heat the oven to 425 degrees
- Slice the baguette thinly, cut the slices in half if they are too big
- Spread on a cookie sheet and bake until crispy, about 10 minutes
- In a medium bowl, mash the anchovies and garlic into a paste
- Add the lime juice and mash again
- Add the mustard and Worcestershire sauce and then finally the egg yolk, whisking it continually
- Drizzle in the olive oil a little at a time, whisking constantly
- Place the chopped romaine in a large bowl, add the cheese and cooled croutons
- Pour a little dressing at a time on and mix thoroughly until dressed to your liking
- Serve with any leftover dressing
Recipe adapted from Rick Bayless
xxoo,
RMW
Whaou ! This salad give me the hunger ! She looks very tasty. Yum
Nothing better. Anytime you add cheese to anything you have my attention.
Love all that fresh cheese the recipe calls for. Perfect with so many meals.
I was thinking what would be good for
dinner tomorrow and your salad is just
what I needed.. thank you for sharing
this recipe…
Sandy
I love this version of a Caesar! I think it sounds better than the original!
Great step-by-step photos. Looks and sounds yummy!
That’s a stunning looking Caesar salad. I love the crunchy looking croutons xx
Bookmarked!
Drooled over.
This sounds scrumtpious.