The Houstonian's Southwest Caesar Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 2 heads romaine lettuce, washed and torn into 1 1/2 by 1/2 inch pieces
• 3/4 cup cooked black beans
• 3/4 cup roasted corn kernel
• 1/2 cup pumpkin seeds, from a mexican squash (pepitas)
• 1/2 cup cotija cheese (mexican cheese) or 1/2 cup other queso fresco
• multicolored tortilla chips, baked or fried,for garnish
• 1 egg yolk
• 1 tablespoon minced garlic
• 2 teaspoons dijon mustard
• 2 anchovy fillets, minced
• 1 1/2 teaspoons fresh coarse 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 tablespoons thai chili paste
• 1/2 lemon, juice of
• 1/2 lime, juice of
• 3 tablespoons freshly grated parmesan cheese

Recipe

• 1 prepare dressing first.
• 2 in the bowl of a food processor, combine yolk, garlic, mustard, anchovies, pepper, salt, coriander, cumin, worcestershire and water.
• 3 process all until smooth.
• 4 with motor running, pour oils in a slow, steady stream into egg mixture.
• 5 when all oil has been incorporated, add chili paste, lemon and lime juices and parmesan.
• 6 process until smooth.
• 7 prepare salad next.
• 8 spin or pat lettuce dry.
• 9 place in large salad bowl.
• 10 add dressing; toss lightly.
• 11 add beans and corn; toss again.
• 12 divide mixture among 4 chilled plates.
• 13 sprinkle with pumpkin seeds and cheese.
• 14 garnish with tortilla chips.