Chipotle Caesar Salad
This spicy riff on the traditional Caesar salad is a fun addition to a Mexican-themed dinner. You can control the amount of heat by adding more or less of the chipotle chile. The dressing can be made a few days ahead, but the croutons are best hot out of the frying pan. To turn this salad into a full meal, top it with grilled shrimp or broiled salmon.
- 1/4 cup (2 fl. oz./60 ml) fresh lemon juice
- 1/4 cup (1 oz./30 g) grated Parmesan cheese, plus more for garnish
- 1 small chipotle chile in adobo sauce, minced
- 1 garlic clove, minced
- 1/2 cup (4 fl. oz./125 ml) plus 1 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 Tbs. unsalted butter
- 3 slices crusty, rustic bread, cut into 1/2-inch (12-mm) cubes (about 1 1/2 cups/3 oz./90 g)
- 1 large head romaine lettuce, cut into bite-sized pieces (about 6 cups/6 oz./185 g)
To make the dressing, in a small bowl, whisk together the lemon juice, Parmesan, chipotle chile and garlic. Slowly drizzle in the 1⁄2 cup olive oil, whisking until well blended. Season with salt and pepper and set aside.
In a large fry pan over medium-high heat, melt the butter with the 1 Tbs. olive oil. Add the bread cubes and toss to coat with the butter and oil. Season well with salt and pepper and cook, stirring occasionally, until toasted all over, about 6 minutes.
To assemble, in a large salad bowl, toss the lettuce with the dressing to taste. Garnish with the croutons and Parmesan. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Taco Night, by Kate McMillan (Weldon Owen, 2014)