The Houstonian's Southwest Caesar Salad

Submitted by PanNan

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

 

• Ready In: 20mins
• Ingredients: 22
• Serves: 4

ingredients

• 2 heads romaine lettuce, washed and torn into 1 1/2 by 1/2 inch pieces
• 3⁄4 cup cooked black beans
• 3⁄4 cup roasted corn kernel
• 1⁄2 cup pumpkin seeds, from a mexican squash (pepitas)
• 1⁄2 cup Cotija cheese (Mexican white cheese) or 1/2 cup other queso fresco
• multicolored tortilla chips, baked or fried,for garnish

• Spicy Caesar Dressing

• 1 egg yolk
• 1 tablespoon minced garlic
• 2 teaspoons Dijon mustard
• 2 anchovy fillets, minced
• 1 1⁄2 teaspoons fresh coarse ground black pepper
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon ground cumin
• 1 teaspoon Worcestershire sauce
• 2 teaspoons cold water
• 1⁄2 cup extra virgin olive oil
• 1⁄2 cup canola oil
• 1 1⁄2 tablespoons thai chili paste
• 1⁄2 lemon, juice of
• 1⁄2 lime, juice of
• 3 tablespoons freshly grated parmesan cheese

directions

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.

Reviews

[LifeIsGood]

Great salad! We loved the beans and corn; along with all of the other components to make this a fun twist on Caesar salad. The dressing turned out great! This salad worked out great for our dinner with company. It was enjoyed by all. Thank you!

 

[ForeverMama]

Very nice! The dressing packs a wallop of flavor and all those "fusiony" ingredients add a great depth of flavor to the Classic Caesar. I bet this would go great with the addition of shrimp or chicken as what other reviewers stated, and I will be trying that. Thank you Pan Nan for sharing. Made it for 2019 Susie's World Tour - Team Sue Chefs.

 

[judij_12278698]

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.

 

[Chef Kate]

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!

 

[Hey Jude]

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!