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Home | Appetizers | Houston's Southwest Caesar Salad
Houston's Southwest Caesar Salad
Notes:
If concerned about using raw egg yolk in the dressing because the risk of salmonella poisoning, use egg substitute, or omit egg from recipe.
Ingredients:
2 Heads romaine lettuce, washed & torn into 1 1/2 x 1 inch pieces
1 1/2 C. Spicy Caesar Dressing (recipe follows)
3/4 C. each: cooked black beans & roasted corn kernels
1/2 C. each: pumpkin seeds from a Mexican squash cotija cheese (Mexican white cheese) or other Queso fresco
Julienned multicolored tortilla chips, baked or fried (for garnish)
Preparation:
Spin or pat dry & place in large salad bowl. Add dressing & toss lightly. Add beans & corn; toss again. Divide mixture among 4 chilled plates. Sprinkle with pumpkin seeds & cheese. Garnish with tortilla chips.
Spicy Caesar Dressing
1 Egg Yolk
1 Tbsp. Minced Garlic
2 tsp. Dijon mustard
2 Anchovy fillets, minced
1 1/2 tsp. Coarsely ground black pepper
1/4 tsp. salt
1/2 tsp. each: ground coriander & cumin
1 tsp. Worcestershire sauce
2 tsp. Cold water
1/2 C. each: extra-virgin olive oil & canola oil
1 1/2 Tbsp. Sambal chili paste (Thai Chili Paste)
Juice of 1/2 each: lemon & lime
3 Tbsp. Freshly grated Parmesan cheese
Combine yolk, garlic, mustard, anchovies, pepper, salt, coriander, cumin, Worcestershire & water in food processor; process 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 & limejuices, and Parmesan; process until smooth.
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