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The Houstonian's Southwest Caesar Salad Recipe

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This recipe for The Houstonian's Southwest Caesar Salad, by , is from Family Traditions, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sallie Morris
Added: Tuesday, October 20, 2009


2 heads romaine lettuce, washed and torn into pieces
l 1/2 cups Spicy Caesar Dressing (recipe follows)
3/4 cup of canned black beans drained
3/4 cup of roasted corn kernels
1/2 cup of pumpkin seeds (Pepitas) from a Mexican Squash 1/2 cup cotija cheese (Mexican white cheese) or 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
1 Tablespoon of Anchovy Paste
1 1/2 teaspoons coarsley 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 T Thai chili paste
juice of 1/2 lemon
juice of 1/2 lime
3 T of grated Parmesan cheese

In the bowl of a food processor, combine yolk, garlic, mustard, anchovy paste, pepper, salt, corriander, cumin, worcestershire and water, process until smooth. With the motor running pour oils in a slow steady streaminto the mixture. When all oil has been incorporated, add chili paste, lemon, lime juices and parmesan cheese: process untill smooth.

Personal Notes:
Personal Notes:
This is really good and that is the main selling salad at the Houstonian. It has won all kinds of awards.




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