Southwest Caesar Salad


6 anchovy fillets
4 tbs green onion tops, minced
2 garlic cloves, mashed
1 tsp cumin
4 tsp Dijon mustard
1 tbs balsamic vinegar
1 tbs fresh lemon juice
1 tsp chili powder
1/2 cup extra virgin olive oil
1/4 cup canola oil
kosher salt and fresh crack black pepper to taste
1/2 tsp cayenne pepper ( if you like it spicy use more)
1 large bunch of romaine lettuce, torn into bite sized pieces (discard outer leaves)
Fresh chive blossoms or fresh oregano leaves
Croutons (store brought or home made)

We have taken classic Caesar salad and turned it on its ear adding some delicious Southwest flavors.

  • For the dressing, mash anchovies in a large wooden salad bowl.
  • Add the minced green onions, mashed garlic, cumin mustard, vinegar, lemon juice and chili powder.
  • Drizzle oils into the bowl, constantly whisking until throughly blended.
  • Season with salt and pepper.
  • For the salad, place romaine in a large salad bowl.
  • Gradually add the dressing to coat. Gently mix. Leaves should wear a light coating and barely glisten.
  • Add croutons.




15 min


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