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Ancho Caesar Salad

Ancho Caesar Salad
Print Recipe
Servings
4
Servings
4
Ancho Caesar Salad
Print Recipe
Servings
4
Servings
4
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
  1. Preheat oven to 350ºF.
  2. 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.
  3. In a blender add egg yolk, mustard, Worcestershire sauce, garlic, ancho chili powder and water. Blend until smooth.
  4. 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.
  5. To serve, place chopped romaine into a bowl, add remaining Parmesan cheese, a little dressing and croutons.
  6. Toss to coat leaves well and serve.
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