Southwest Ceasar Salad

Terrytx   posted 04-23-98 
* Exported from MasterCook * 

  Southwest Caesar Salad 

  Recipe By : Houston Chronicle 
  Serving Size : 4 Preparation Time :0:00 
  Categories : Salad Tex-Mex 

  Amount Measure Ingredient -- Preparation Method 
  -------- ------------ -------------------------------- 
  2 heads romaine lettuce -- washed and torn 
  1 1/2 cups Spicy Caesar Dressing 
  3/4 cup cooked black beans 
  3/4 cup roasted corn kernels 
  Red Chile Croutons 
  1/2 cup pumpkin seeds (pepitas) 
  1/2 cup cotija cheese (Mex. white cheese) or other queso fresco
   
  Spicy Caesar Dressing:
  1 egg yolk (see note) 
  1 tbl. minced garlic 
  2 tsp. Dijon mustard 
  2 anchovy fillets -- minced 
  1 1/2 tsp. coarse black pepper 
  1/4 tsp. salt 
  1/2 tsp. ground coriander 
  1/2 tsp. cumin 
  1 tsp. Worcestershire sauce 
  2 tsp. cold water 
  1/2 cup extra-virgin olive oil 
  1/2 cup canola oil 
  1 1/2 tbl. Thai chili paste 
  juice of 1/2 each: lemon and lime 
  3 tbl. freshly grated Parmesan cheese
 
  Red Chili Croutons:
  1/4 cup olive oil 
  1 tsp. finely minced garlic 
  1 tbl. powdered red chilies ( such as anchos or pasillas) or chili powder
  1 tsp. salt 
  1 1/2 cups (1/2") bread cubes -- crust removed


Salad: Spin or pat lettuce dry and place in a large salad bowl.  Add 
dressing and toss lightly.  Add beans, corn and half the croutons,
 then toss again.  Taste to correct seasoning.



Divide mixture among 4 chilled plates.  Sprinkle with pepitas and cotija. 
 Decorate with remaining croutons.  Serve immediately. 



Spicy Caesar Dressing: Combine egg yolk, garlic, mustard, anchovies, 
  pepper, salt, coriander, cumin, Worchestershire and 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 and lime juice and Parmesan; process
 until smooth.



*The use of raw egg is discourage because of the risk of salmonella 
poisoning.  If comcerned, use egg substitute, pasteurized eggs, if 
available or coddle the egg before adding.  Place in an egg coddler or
 individual container that can be covered and set in a larger one of 
simmering water on top of the stove.  Cook a few minutes over very low
 heat, but don't let the yolk harden.



Red Chili Croutons: Heat oil in saucepan.  Add garlic, powdered chilies 
and salt.  Cook about 2 minutes or till toasted.  Do not let garlic 
darken or it will be bitter.  Place bread cubes in medium mixing bowl
 and por seasoned oil over them; toss to mix well.  Spread 
croutons evenly in a baking pan and toast in a 325 degree oven until 
golden brown, about 4-7 minutes.

 




 

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