Southwest Caesar Salad
Ingredients
| 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.
Directions:
- 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.
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