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Houston's Southwest Caesar Salad
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Heads romaine lettuce, washed & torn into 1" squares
1/2 cups Spicy Caesar Dressing (recipe follows)
/4 cup cooked black beans
/4 cup roasted corn kernels
/2 cup roasted pumpkin seeds
/2 cup Monterey Jack cheese, shredded
Tortilla Chips (broken)
Combine dressing and lettuce and toss lightly. Add beans and corn;
toss again. Divide mixture among 4 chilled plates. Sprinkle with
pumpkin seeds and cheese. Garnish with tortilla chip pieces.
Spicy Caesar Dressing:
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egg yolk
Tablespoon minced garlic
teaspoons Dijon mustard
anchovy fillets, minced
1/2 teaspoons coarsely ground black pepper
/4 teaspoons salt
/2 teaspoonn ground coriander
/2 teaspoons ground cumin
teaspoon Worcestershire sauce
teaspoons cold water
/2 cup extra−virgin olive oil
/2 cup canola oil
1/2 tablespoons chili paste
Juice of 1/2 lemon
Juice of 1/2 lime
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tablespoons freshly grated Parmesan cheese
Combine yolk, garlic, mustard, anchovies, pepper, salt, coriander,
cumin, Worcestershire & water in food processor; process until smooth.
With motor running, pour oils in a slow, steady stream into egg
mixture. When all oil has been incorporated, add chili paste, lemon
and lime juices, and Parmesan; process until smooth.
Houston's Southwest Caesar Salad
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