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Full Online Book HomeLearning KitchenSalads And Dressings - Caesar Salad With Red Chile Croutons And Spicy Caesar Dressing
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Salads And Dressings - Caesar Salad With Red Chile Croutons And Spicy Caesar Dressing Post by :cellington Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1540

Click below to download : Salads And Dressings - Caesar Salad With Red Chile Croutons And Spicy Caesar Dressing (Format : PDF)

Salads And Dressings - Caesar Salad With Red Chile Croutons And Spicy Caesar Dressing

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.

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2 corn tortillas 1 large head romaine lettuce, rinsed and spun dry Cilantro-Pepita Dressing (see below) 1/2 cup grated cotija cheese Roasted, peeled red pepper strips or 1 red pepper roasted and cut into julienne strips 1/2 cup roasted pumpkin seeds (pepitas) Cut tortillas into matchstick-size strips. Heat oil for deep-frying and add tortilla strips. Cook few seconds until crisp. Remove with slotted spoon, drain and set aside. Tear romaine lettuce into bite-size pieces. Place greens on six salad plates and ladle Cilantro-Pepito Dressing on each salad. Sprinkle each dish with cotijacheese and tortilla strips.
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You want to start the dressing the day before or early in the day because you must soft cook the egg first and refrigerate it before using.Dressing: 1/3 cup freshly squeezed lemon juice (do not use bottled) 1/3 cup extra virgin olive oil 1 egg (leave in shell - put in pan and add water to cover egg. Bring to boil, remove from heat and let stand in hot water 1 minute. Remove from water and refrigerate until cool) 1/2 tsp. salt 1 clove garlic, minced Mix lemon juice with oil. Remove the soft cooked egg from shell and add to
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