This spicy riff on the traditional Caesar salad is a fun addition to a Mexican-themed dinner. You can control the amount of heat you want by adding more or less of the chipotle chile. The dressing can be made a few days ahead, but the croutons are best hot out of the frying pan. To turn this salad into a full meal, top it with grilled shrimp or broiled salmon.
Chipotle Caesar Salad
1/4 cup (2 fl. oz./60 ml) fresh lemon juice
1/4 cup (1 oz./30 g) grated Parmesan cheese, plus more for garnish
1 small chipotle chile in adobo sauce, minced
1 garlic clove, minced
1/2 cup (4 fl. oz./125 ml) plus 1 Tbs. extra-virgin olive oil
Kosher salt and freshly ground pepper
1 Tbs. unsalted butter
3 slices crusty, rustic bread, cut into 1/2-inch (12-mm) cubes (about 1 1/2 cups/3 oz./90 g)
1 large head romaine lettuce, cut into bite-sized pieces (about 6 cups/6 oz./185 g)
To make the dressing, in a small bowl, whisk together the lemon juice, Parmesan, chipotle chile and garlic. Slowly drizzle in the 1⁄2 cup olive oil, whisking until well blended. Season with salt and pepper. Set aside.
In a large fry pan over medium-high heat, melt the butter with the 1 Tbs. olive oil. Add the bread cubes and toss to coat with the butter and oil. Season well with salt and pepper and cook, stirring occasionally, until toasted all over, about 6 minutes.
To assemble, in a large salad bowl, toss the lettuce with the dressing to taste. Garnish with the croutons and Parmesan. Serve immediately. Serves 4.
For this and more ideas for tacos you’ll want to serve every night of the week, check out our new Taco Night, by Kate McMillan.