The Houstonian's Southwest Caesar Salad

Total Time
Prep 20 mins
Cook 0 mins

This is posted in response to a request. This salad is absolutely delicious. It's a popular menu item at the Houstonian Hotel.

Ingredients Nutrition


  1. Prepare dressing first.
  2. In the bowl of a food processor, combine yolk, garlic, mustard, anchovies, pepper, salt, coriander, cumin, Worcestershire and water.
  3. Process all until smooth.
  4. With motor running, pour oils in a slow, steady stream into egg mixture.
  5. When all oil has been incorporated, add chili paste, lemon and lime juices and Parmesan.
  6. Process until smooth.
  7. Prepare salad next.
  8. Spin or pat lettuce dry.
  9. Place in large salad bowl.
  10. Add dressing; toss lightly.
  11. Add beans and corn; toss again.
  12. Divide mixture among 4 chilled plates.
  13. Sprinkle with pumpkin seeds and cheese.
  14. Garnish with tortilla chips.
Most Helpful

Our favorite salad at home and at the restaurant. I like to serve it with grilled chicken breasts or grilled shrimp for a one-dish summer supper.

judij_12278698 May 01, 2012

A delicious salad--lovely dressing. I made two salads--one with black beans and pepitas, one with hominy (pozole) and no pepitas. Followed the dressing instructions exactly. Great salad both ways. The second time I used feta (out of queso fresca)and it was also great. Thanks, Nan!

Chef Kate June 19, 2006

This salad is absolutely scrumptious and will become a regular at my house. I had to leave out the pumpkin seeds (couldn't find them) and the anchovy fillets (personal taste) but the rest I pretty much prepared as written. I brushed a fresh ear of corn with olive oil then grilled it and cut off the kernels and I used canned black beans. Also, I did use a little less chili paste per my husband's wishes (but I added more to my portion because I like it hot). The crushed tortilla chips on top are a must, they really contrast nicely with the salad. Thanks for posting this Nan, it's a keeper!

Hey Jude June 12, 2004