Calling all caesar salad lovers! This beauty is bursting with fresh cilantro and spicy jalapeƱos, and is the perfect
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for all your weeknight .
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- Yields:
-
4
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serving(s)
- Prep Time:
- 25 mins
- Total Time:
- 40 mins
Ingredients
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Croutons
Dressing and Salad
- 1/2 c.
fresh cilantro
- 1/2 c.
mayonnaise
- 3 tbsp.
grated parmesan cheese, plus shaved parmesan for topping
- 2 tbsp.
olive oilĀ
-
Juice of 1 lime
- 1 tsp.
dijon mustardĀ
- 1/4 tsp.
sugar
- 1/4 tsp.
black pepper, plus more to taste
- 4
anchovy fillets
- 2
garlic cloves
- 1
large jalapeƱo pepper, stemmed, seeded and cut into chunks
-
Kosher salt, to taste
- 2
romaine lettuce hearts
See Nutritional Information
Directions
-
StepĀ
1
For the croutons: Preheat the oven to 325 Ģ. Combine the cornbread, melted butter, paprika, chile powder and garlic powder in a medium bowl. Gently toss until coated. Spread out on a baking sheet and bake, tossing halfway through, until lightly browned and crisp, 30 to 35 minutes. Let cool.
- StepĀ 2Meanwhile, for the dressing: Combine the cilantro, mayonnaise, grated parmesan, olive oil, lime juice, mustard, sugar, pepper, anchovies, garlic and jalapenĢo in a blender. Puree until smooth. Taste and add salt and more pepper if needed.
- StepĀ 3Remove any wilted outer leaves from the romaine. Cut each lettuce heart in half lengthwise through the core. Rinse the lettuce, shake off any excess water and pat dry. Arrange on a platter and drizzle with the dressing. Top with the croutons, shaved parmesan and a few grinds of pepper.
