Latin Caesar Salad

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Quick Facts:

Serves 8


1 large clove garlic, peeled
4 oil-packed anchovy fillets, drained
2 canned chipotle peppers, stems and seeds removed
1 cup grated Parmigiano-Reggiano cheese
1 egg
½ cup freshly squeezed lime juice
1 tsp. freshly ground black pepper
1 tsp salt
1 ½ cup olive oil
salt and pepper, to taste
16 cups baby greens
1 small red onion, thinly sliced
1 small baguette, cut into 1 inch chunks
¼ cup garlic infused olive oil
Shaved Parmesan for garnish


1. In a blender jar or food processor fitted with the stainless steel blade, puree the garlic and water, the anchovy fillets and the chipotles.
2. Add the egg, lime juice, pepper, cheese and salt. Process until smooth.
3. With the motor running, slowly add the olive oil in a thin stream through the top of the machine. If dressing becomes too thick, stop adding the oil.
4. Taste and adjust seasoning with salt and pepper.
5. Heat garlic infused olive oil over medium high heat. Add bread cubes and cook until nicely browned on all sides.
6. Toss greens with just enough dressing to coat. Portion onto large salad plates. Top with red onion, croutons and shaved Parmesan.

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