posted by RisaG 01-02-100 6:16 PM
* Exported from MasterCook *
Caesar Salad with Red Chile Croutons and Spicy Caesar Dressing
Recipe By : Bold American Food by Bobby Flay, p. 51
Serving Size : 4 Preparation Time :0:00
Categories : Chiles Salads
Amount Measure Ingredient -- Preparation Method
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Salad:
4 cups green romaine lettuce -- inner leaves only
1/2 cup Spicy Caesar Dressing (see recipe below)
Red Chile Croutons (see recipe below)
1/4 cup Parmesan cheese -- freshly grated
12 leaves red romaine lettuce -- if available
12 anchovy fillets
Spicy Caesar Dressing:
1 tbsp. prepared mayonnaise
1 tsp. Dijon mustard
1 tsp. freshly ground black pepper
1 tsp. canned chipotle chiles -- pureed
1 tsp. Worcestershire sauce
drop Tabasco sauce
1 tbsp. lime juice
1 tsp. capers
10 anchovy fillets
8 cloves garlic -- roasted
1 1/2 cups olive oil
1 tbsp. red wine vinegar
For Red Chile Croutons:
8 slices French bread or Italian bread -- 1/2" thick
1/4 cup olive oil
1 tsp. ancho chile powder
salt and pepper -- to taste
For salad: Place the green romaine in a large bowl, add the dressing, croutons, and half the parmesan, and toss together.
Divide the salad among 4 individual bowls, sprinkle with the remaining Parmesan, and arrange the red romaine leaves, if available, in the center of each serving. Sprinkle the anchovies around the edge of the salad. Makes 4 - first course servings.
For croutons:
Preheat the oven to 350°F. Toss the bread with the olive oil and place on baking sheet. Sprinkle with the ancho chile powder and salt and pepper to taste. Bake for about 7 minutes, or until lightly browned. Makes 4 servings.
For dressing:
Put all the ingredients, except the oil and vinegar, in a food processor and process until coarsely blended. Transfer to a mixing bowl.
Slowly mix in the oil, then mix in the vinegar. If the dressing is very thick, mix in a little water. (May be prepared up to 1 day ahead. Refrigerate in a squeeze bottle.) Bring to room temperature before serving. Makes 2 cups.