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!
Ingredients:
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
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