Smoky Caesar Salad With Chile Croutons
Serves: 5
Irma Bergnaum
1 January 1970
Based on User reviews:
45
Spice
54
Sweetness
57
Sourness
36
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
11 cups
Olive Oil1
Salt1 tbsp
Mayonnaise1 tsp
Dijon Mustard1 tbsp
Worcestershire Sauce1 tsp
Capers1 tbsp
Red Wine VinegarDirections:
1
Place the Romaine leaves in a large bowl
2
Add the croutons and Queso Anejo, then drizzle with dressing
3
Toss lightly to combine
4
Serve on salad plates topped with anchovies
5
Preheat oven to 350 degrees
6
Place the bread cubes in a bowl and toss with the olive oil until well coated
7
Sprinkle in chile powder, salt and pepper and toss again
8
Place on a baking sheet and bake until lightly browned, about 7 minutes
9
Place all the ingredients, except the olive oil and vinegar, in a blender or food processor
10
Process until coarsely blended
11
Transfer to a medium bowl
12
Slowly whisk in the oil, then the vinegar
13
Add a little water if the dressing is too thick