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Southwest Caesar Dressing w/ Asiago, Chipotles, and Lime Recipe
May 1, 2003
This could be the perfect lunch salad! - other than the fact that your breath may never recover (there is an entire bulb of roasted garlic pureed in this dressing). Im serious, Altoids may not be able to help you--I had this salad for dinner last night and I am still breathing fire.
Garlic breath aside, here's the rundown on this recipe. This is one you have to try. First off you need to track down good lettuce-- my local chain grocery store usually has a great supply of what looks to me like little bite size baby romaine stalks (the call it a Caeser mix). I usually buy most of my lettuce, baby greens, et al there (where they get misted in regualr intervals)-- unfortunately my favorite produce stand which has stunning fruits and vegetable, has suprisingly limp and wimpy lettuce.
Next up: croutons. The right croutons are crucial, put down those metallic baggies full of little rock hard little cubes. You can make a week supply of tasty croutons by cutting a day old baguette or batard into cubes, toss in a bowl with a generous dose of minced garlic, extra-virgin olive oil, and salt. Pop in the oven at 350 until golden and crispy. After you let them cool you can keep them tasty by storing them in an air tight baggie.
Now you are ready for the dressing. Everything went in a food processor. My mini-Cuisinart worked fine, and was big enough. You squeeze all the oozy, roasted, garlic in first, then everything else from there. The chipotle puree added a delicious kick and mild smokiness, and don't skimp on the cheese (the directions were a bit ambiguous, but I put the freshly grated cheese in the processor with everything else, then grated more on top of the tossed salad). The dressing should turn out a wonderful dark orange-ish color.
Toss it all in a big bowl, and serve it up. I imagine that if I ate more chicken, grilled chicken breast would be amazing with this salad. In fact, I would bet this dressing would be a wonderful marinade in general. I would buy this book JUST for this recipe.
To feature an actual recipe taken from a cookbook, it is best to request permission from the publisher or author. In the early days on 101 Cookbooks, I would tell people where to find the recipe, but not feature the recipe itself. Eventually I began to request permission to run the actual recipes, but this wasn't one of them. The majority of entries on 101 Cookbooks will have the recipes attached, this just happens to be one of the ones that doesn't. My apologies!
From: rebar: modern food cookbook, page 26
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