Ancho Caesar Salad
Ingredients
- 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
Servings:
Instructions
- 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.
Share this Recipe