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.

Ingredients

Directions

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)

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