Mexican Caesar Salad

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READY IN: 20mins
Recipe by gailanng

Makes 2 large dinner salads and about 1 1/2 cups of dressing. Adapted from Rick Bayless’s Mexican Kitchen.

Ingredients Nutrition

  • For the Dressing

  • 1 cup olive oil, divided
  • 1 12 tablespoons sherry wine vinegar
  • 4 teaspoons Worcestershire sauce
  • 1 serrano pepper, stemmed and deseeded as desired
  • zest from 1 1/2 lime
  • 1 egg (or equivelant egg substitute)
  • 12 teaspoon salt, as desired (or more)
  • For the Croutons

  • 14 cup olive oil
  • 4 garlic cloves, smashed (can substitute 1/4 cup purchased garlic infused oil)
  • 2 cups firm bread, like sourdough (cut into 1/2 inch cubes)
  • For the Salad

  • 8 cups salad greens, 8 oz or 2 medium-small heads romaine lettuce
  • 12 cup cilantro, chopped
  • 14 cup dry aged cheese, like manchego, queso anejo, Cotiga, dry Jack or 14 cup parmesan cheese, grated

Directions

  1. To make the dressing: Combine a 1/2 cup of the olive oil, vinegar, Worcestershire, serrano, lime zest, egg and salt in a blender or food processor. Process one minute.
  2. Scrape dressing into a small bowl and whisk in the remaining 1/2 cup oil. Taste for salt. Transfer dressing to a seal-able jar and chill until serving time. You can make the dressing several days ahead if desired.
  3. To make the croutons, first make the garlic infused oil buy adding the smashed garlic cloves to the olive oil.
  4. Keep oil warm on the stove for 20 min until garlic is very soft and beginning to brown. You can skip this process by buying garlic infused oil at the store.
  5. Preheat the oven to 350°F Chop firm bread into small cubes (or buy pre-cubed bread at the bakery).
  6. Toast bread cubes on a baking sheet while oil infuses, 20 minutes.
  7. Strain garlic from the oil and toss the toasted bread cubes and oil together until evenly coated. Return croutons to the oven and bake 5 more minutes or until golden brown.
  8. To make the salads, combine lettuce, 1/3 cup of the dressing, 2 tablespoons (half) cheese and the cilantro in a large bowl. Toss to evenly coat.
  9. Serve salad on (chilled) individual plates topped with remaining cheese and croutons as desired.

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