Mexican Caesar Salad Recipe
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5
2 reviews
Excellent
Mexican Caesar Salad Recipe
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Bring something special to the table with this well-loved recipe.
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Ingredients
For the Dressing
- 1 C extra virgin olive oil
- 1 ½ Tbsp red wine vinegar
- 3 tsp soy sauce
- hot sauce dash
- 1 serrano chile stemmed and halved
- 1 ½ lime zested
- 1 egg yolk
- salt to taste, Kosher salt; cracked pepper
- black pepper to taste, Kosher salt; cracked pepper
For the Croutons
- ¼ C olive oil
- 4 garlic minced, cloves
- 2 C bread roughly torn into ½" pieces, crusty
For the Salad
- 2 romaine lettuce roughly torn, heads
- ¾ C queso fresco crumbled
- ½ C cilantro roughly chopped
Instructions
For the Dressing
- Combine ½ cup of the olive oil, plus all the other dressing ingredients in a food processor or blender, and process for one full minute. Scrape into a small bowl and slowly whisk in the remaining ½ cup olive oil. Adjust seasoning to taste, cover, and set aside in refrigerator.
For the Croutons
- Preheat oven to 350 degrees. In a small pan, gently warm the garlic with the olive oil until sizzling, but not smoking. Remove from heat and toss in a bowl with the torn bread pieces. Spread the bread cubes on a baking sheet and bake, stirring occasionally, until lightly browned. Remove and allow to cool.
For the Salad
- Add the romaine lettuce into a large mixing bowl with half of the cheese, ⅓ cup of the dressing, and all of the cilantro. Toss to coat thoroughly, arrange in a large platter, and top with the remaining cheese and the croutons.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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