Ancho Caesar Salad

Ancho Caesar Salad

Course Salad
Servings 4


  • 2 ea. focaccia rolls-cut in ½ inch cubes
  • 1 ea. large pasteurized egg yolk, white discarded
  • 1 T Dijon mustard
  • 1 T Worcestershire sauce
  • 3 ea. garlic cloves, crushed
  • 1 1/2 tsp Ancho Chili Powder
  • 1/4 cup cold water
  • 1/2 cup Parmesan cheese, grated
  • 1 1/4 cup Canola Oil
  • Salt and pepper to taste
  • 4 heads romaine lettuce roughly chopped


  • Preheat oven to 350ºF.
  • Place bread cubes on a sheet pan lined with parchment paper. Bake until bread is brown in color and dry -approximately 20 to 25 minutes. Remove from oven and cool.
  • In a blender add egg yolk, mustard, Worcestershire sauce, garlic, ancho chili powder and water. Blend until smooth.
  • With blender running, add 1/4 cup of Parmesan cheese and slowly add oil in a thin stream until dressing is emulsified (oil and water are combined) and thick. Season to taste with salt and lots of black pepper.
  • To serve, place chopped romaine into a bowl, add remaining Parmesan cheese, a little dressing and croutons.
  • Toss to coat leaves well and serve.