Wednesday, March 7, 2012

Eggless Tex-Mex Caesar Salad

  • 1 plum tomato
  • 3 anchovy fillets
  • 2 garlic cloves, minced
  • 2 tbsp fresh lime juice
  • 1 tsp Dijon mustard
  • 3/4 tsp chili powder
  • 1/4 cup extra-virgin olive oil
  • 2 (1/2-pound) head romaine lettuce, chopped (16 cups)
  • salt
  • freshly ground black pepper
  • 2 avocados, pitted and cut into 1/4 -inch cubes
  • 1 cup fresh cilantro leaves
Makes 10 (2-cup Servings)
  1. Core tomato and make an X in the skin on the opposite end. Bring a small saucepan of water to a boil. Place tomato in boiling water and cook just until skin starts to pull away from flesh, about 30 seconds. Remove from water and drain. When tomato is cool enough to handle, peel off and discard skin.
  2. Puree tomato, anchovy fillets, garlic, lime juice, mustard and chili powder in a food processor or blender. With machine running, add oil in a slow and steady stream; blend until incorporated.
  3. Place lettuce in a large bowl; season lightly with salt and pepper. Add dressing and toss. Top with avocado, sprinkle with cilantro leaves, and serve.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This Caesar salad is not like your typical Caesar salad. As Emeril Lagasse would say, this Caesar salad has been kicked up a notch. The original recipe called for lemon juice but I used lime juice for an authentic Tex-Mex flavor. The Tex-Mex Caesar dressing adds punch to this classic dish as do the avocado and cilantro. Anchovies are preserved in salt so don't overdo it with seasoning. I don't think Iron Chefs Jose Garces and Bobby Flay have this Caesar salad on their menus but they would be very pleased if you made them this dish. 

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