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Categories:
black beans corn kernel pumpkin seeds cotija cheese tortilla chips Caesar dressing egg yolk garlic mustard anchovy fresh coarse ground black pepper salt ground coriander ground cumin Worcestershire sauce cold water extra-virgin olive oil canola oil thai chili paste lemon lime freshly grated Parmesan cheese
Viewed: 72 - Published at: 8 years agoIngredients
- 2 heads romaine lettuce, washed and torn into 1 1/2 by 1/2 inch pieces
- 3/4 cup cooked black beans
- 3/4 cup roasted corn kernel
- 1/2 cup pumpkin seeds, from a mexican squash (pepitas)
- 1/2 cup Cotija cheese (Mexican white cheese) or 1/2 cup other queso fresco
- multicolored tortilla chips, baked or fried,for garnish
- Spicy Caesar Dressing
- 1 egg yolk
- 1 tablespoon minced garlic
- 2 teaspoons Dijon mustard
- 2 anchovy fillets, minced
- 1 1/2 teaspoons fresh coarse ground black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon Worcestershire sauce
- 2 teaspoons cold water
- 1/2 cup extra virgin olive oil
- 1/2 cup canola oil
- 1 1/2 tablespoons thai chili paste
- 1/2 lemon, juice of
- 1/2 lime, juice of
- 3 tablespoons freshly grated parmesan cheese
Method
- Prepare dressing first.
- In the bowl of a food processor, combine yolk, garlic, mustard, anchovies, pepper, salt, coriander, cumin, Worcestershire and water.
- Process all until smooth.
- With motor running, pour oils in a slow, steady stream into egg mixture.
- When all oil has been incorporated, add chili paste, lemon and lime juices and Parmesan.
- Process until smooth.
- Prepare salad next.
- Spin or pat lettuce dry.
- Place in large salad bowl.
- Add dressing; toss lightly.
- Add beans and corn; toss again.
- Divide mixture among 4 chilled plates.
- Sprinkle with pumpkin seeds and cheese.
- Garnish with tortilla chips.
