Spicy Southwest Caesar Salad Recipe

Caesar Salad With Kick

Spicy Southwest Caesar Salad Recipe

I love Caesar salad but every now and then I’m craving something with a little more bite.  A little spice, if you will.  This take on Caesar combines the smoky heat of chipotle with lime and roasted garlic.  I recommend you find some corn tortilla strips for the croutons, or make your own bread croutons.

If you family isn’t one who likes a lot of heat, cut back on the chipotle puree as it packs a punch.  If you like heat, use the whole amount and taste before you dress the salad, in case you also want to add a little hot sauce!


1 bulb garlic, roasted (* see recipe notes)
1 tbsp lime juice
1 tbsp rice wine vinegar
1 tbsp capers
1 1/2 tsp Dijon mustard
1 garlic clove, minced
1/4 tsp salt
1/4 tsp pepper
1/3 cup asiago cheese
3 tbsp chipotle puree (*see recipe notes)
1 cup olive oil

  In a blender or food processor, whiz up the roasted garlic and all the other ingredients except the oil.  With the motor running, add the oil in a slow, steady stream and continue to process until it comes together.

  Wash and dry Romaine lettuce, then tear into bite sized pieces.  In a large bowl, toss the lettuce with some dressing, a handful of croutons, and grated asiago.  Serve with lime wedges.

* Roasted Garlic:  Make your own roasted garlic by slicing the top off a bulb, far enough down to expose the inside.  Set the bulb in the middle of a square of foil.  Drizzle with 1 tsp of olive oil.  Fold up the packet and put into a 400 F oven.  Let bake for about 30-45 minutes, or until you can poke a knife easily into the center.  Let cool before peeling off all the papery skins and using in recipes.

* Chipotle Puree Chipotle peppers, or smoked jalapeno peppers, are a great way to add spice to your cooking.  They are very hot so you don’t need much, but their smoky flavor can’t be beat.  Buy a can in the Mexican food aisle, then whir it up in a food processor until pureed.  Freeze in an ice cube tray and you have bits to add to dressings, soups, stews, you name it!

Adapted from Rebar

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom