Tex-mex caesar salad
Delight in the bold flavors of Tex-Mex Caesar salad! With zesty dressing, crunchy croutons, and fresh veggies, this dish is a fiesta for your taste buds.
Ingredients:
- 1 Tbsp. chopped oregano
- 1 Tbsp. thyme leaves
- 4 garlic cloves, finely grated, divided
- 3 Tbsp. plus ¼ cup extra-virgin olive oil
- 1 Tbsp. plus ½ tsp. red chile powder
- Kosher salt, freshly ground pepper
- 3 cups torn bite-size pieces sourdough bread
- 4 Tbsp. finely grated Cotija cheese, divided, plus more for serving
- 4 oil-packed anchovy fillets, finely chopped
- Zest and juice of 1 lime
- ¼ cup mayonnaise
- 1 Tbsp. Dijon mustard
- 2 tsp. Worcestershire sauce
- 2 Tbsp. chopped cilantro, plus more for serving
- 2 large romaine hearts, coarsely chopped
- 1 avocado, coarsely chopped
- ½ cup crumbled queso fresco
Instructions:
- Preheat the oven to 375°. Combine 1 tablespoon of chopped oregano, 1 tablespoon of thyme leaves, 1 finely grated garlic clove, 3 tablespoons of extra-virgin olive oil, and 1 tablespoon of red chile powder in a small bowl; season with freshly ground pepper. Place 3 cups of torn bite-size pieces of sourdough bread on a rimmed baking sheet; drizzle the oil mixture over the bread. Season with kosher salt, then sprinkle 2 tablespoons of finely grated Cotija cheese on top and toss everything together. Spread out the bread in a single layer and bake until it turns golden and crispy, which usually takes about 12 to 17 minutes.
- While the bread is baking, heat 4 oil-packed anchovy fillets, finely chopped, along with the remaining 3 finely grated garlic cloves, ¼ cup of extra-virgin olive oil, and ½ teaspoon of red chile powder in a small skillet over medium-low heat. Stir occasionally and cook until the anchovies start to break apart and dissolve into the oil, which takes about 2 minutes. Let the mixture cool down.
- In a medium bowl, whisk together the zest and juice of 1 lime, ¼ cup of mayonnaise, 1 tablespoon of Dijon mustard, 2 teaspoons of Worcestershire sauce, and 2 tablespoons of chopped cilantro; season with salt and pepper. Whisk in the anchovy mixture, then gently fold in 2 tablespoons of finely grated Cotija cheese into the dressing.
- Combine the croutons, 2 large romaine hearts that are coarsely chopped, 1 avocado that is coarsely chopped, and more finely grated Cotija cheese in a large bowl. Drizzle the dressing over the salad and toss everything together. Top it off with ½ cup of crumbled queso fresco and more chopped cilantro.
Summary:
- Calories: 2367 kcal
- Fat: 200 g
- Protein: 48 g
- Carbs: 117 g
- Potassium: 3323 mg
- Magnesium: 259 mg