The Houstonian's Southwest Caesar Salad
This is posted in response to a request. This salad is absolutely delicious. It's a popular menu item at the Houstonian Hotel.
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INGREDIENTS
Nutrition- 2
- 3⁄4cup cooked black beans
- 3⁄4cup roasted corn kernel
- 1⁄2cup pumpkin seeds, from a mexican squash (pepitas)
- 1⁄2
-
Spicy Caesar Dressing
- 1egg yolk
- 1tablespoon minced garlic
- 2teaspoons Dijon mustard
- 2
- 1 1⁄2teaspoons fresh coarse ground black pepper
- 1⁄4teaspoon salt
- 1⁄2teaspoon ground coriander
- 1⁄2teaspoon ground cumin
- 1teaspoon Worcestershire sauce
- 2teaspoons cold water
- 1⁄2
- 1⁄2cup canola oil
- 1 1⁄2tablespoons thai chili paste
- 1⁄2lemon, juice of
- 1⁄2
- 3tablespoons freshly grated parmesan cheese
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DIRECTIONS
- Prepare dressing first.
- In the bowl of a food processor, combine yolk, garlic, mustard, anchovies, pepper, salt, coriander, cumin, Worcestershire and water.
- Process all 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 juices and Parmesan.
- Process until smooth.
- Prepare salad next.
- Spin or pat lettuce dry.
- Place in large salad bowl.
- Add dressing; toss lightly.
- Add beans and corn; toss again.
- Divide mixture among 4 chilled plates.
- Sprinkle with pumpkin seeds and cheese.
- Garnish with tortilla chips.
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