Spanish Caesar With Chickpea Croutons
Serves: 5
Mohammad Wiegand
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2
Eggs1 tsp
Garlic (minced)1 tsp
Sea Salt1 tsp
Ground Cumin1 tsp
Worcestershire Sauce1 tbsp
Dijon Mustard1 tsp
Jalapeno (minced)1 tbsp
Olive Oil1 tsp
Chipotle (powder)1 tsp
Cayenne Pepper1 tbsp
Lime JuiceDirections:
1
Watch how to make this recipe
2
Put the eggs, garlic, cilantro, green onions, salt, cumin, lime zest and juice, anchovy, Worcestershire, Dijon, and jalapeno into the carafe of a blender and puree until smooth
3
With the motor running, slowly drizzle the olive oil into the top of the carafe until the mixture thickens
4
Refrigerate for at least 1 hour
5
Arrange the romaine on a platter and drizzle the sauce over the top
6
Garnish with the jack cheese and the croutons
7
Preheat the oven to 425 degrees F
8
Drain, rinse and lightly pat dry the chickpeas
9
Spread out on a baking sheet and pick over the peas, discarding small or damaged peas
10
Combine the oil and spices in a small bowl and add to the chickpeas
11
Toss well until evenly coated
12
Evenly spread out the chickpeas on the baking sheet and put in the oven
13
Bake for 10 minutes, then stir and bake for another 10 minutes
14
Remove the baking sheet from the oven and sprinkle with a pinch of sea salt
15
Drizzle with the lime juice and set aside to cool and dry
16
Use as desired