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.