Southwest Caesar Salad

  • 15 mins
  • 15 ingredients
  • Servings 4-6
  • Prep 15 min
  • Cuisine
  • Skill Level


  • 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.

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