The houstonian's southwest caesar salad

1 Servings

Ingredients

Quantity Ingredient
2 Heads romaine lettuce; washed & torn into 1 1/2 x 1 inch pieces
1½ cup Spicy Caesar Dressing; (recipe follows)
¾ cup Each: cooked black beans & roasted corn kernals
½ cup 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)
1 Egg Yolk
1 tablespoon Minced Garlic
2 teaspoons Dijon mustard
2 Anchovy fillets; minced
1½ teaspoon Coarsley ground black pepper
¼ teaspoon Salt
½ teaspoon Each: ground coriander & cumin
1 teaspoon Worcestershire sauce
2 teaspoons Cold water
½ cup Extra-virgin olive oil
½ cup Canola oil
1½ tablespoon Sambal chili paste; (Thai Chili Paste)
½ Lemon ; Juice of
½ Lime ; Juice of
3 tablespoons Freshly grated parmesan cheese

Directions

SPICY CAESAR DRESSING

This salad created by Jim Mills captured the first place Comsumer's Choice award in the annual Caesar Salad Competition at the Omni Hotel Houston for the second consecutive year. They claim it to be "a crowd-pleaser." 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: 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 & lime juices, and Parmesan; process until smooth.

NOTE: If concerned about using raw egg yolk because the risk of salmonella poisoning, use egg substitute, or omit egg from recipe.

Servings: 4 Source: Houston Chronicle Posted to recipelu-digest Volume 01 Number 523 by jecraig@... on Jan 14, 98

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