Houston's Southwest Caesar Salad

Houston’s Southwest Caesar Salad

If concerned about using raw egg yolk in the dressing because the risk of salmonella poisoning, use egg substitute, or omit egg from recipe.

2 Heads romaine lettuce, washed & torn into 1 1/2 x 1 inch pieces
1 1/2 C. Spicy Caesar Dressing (recipe follows)
3/4 C. each: cooked black beans & roasted corn kernels
1/2 C. each: pumpkin seeds from a Mexican squash cotija cheese (Mexican white cheese) or other Queso fresco
Julienned multicolored tortilla chips, baked or fried (for garnish)

Spin or pat dry & place in large salad bowl. Add dressing & toss lightly. Add beans & corn; toss again. Divide mixture among 4 chilled plates. Sprinkle with pumpkin seeds & cheese. Garnish with tortilla chips.

Spicy Caesar Dressing

1 Egg Yolk
1 Tbsp. Minced Garlic
2 tsp. Dijon mustard
2 Anchovy fillets, minced
1 1/2 tsp. Coarsely ground black pepper
1/4 tsp. salt
1/2 tsp. each: ground coriander & cumin
1 tsp. Worcestershire sauce
2 tsp. Cold water
1/2 C. each: extra-virgin olive oil & canola oil
1 1/2 Tbsp. Sambal chili paste (Thai Chili Paste)
Juice of 1/2 each: lemon & lime
3 Tbsp. Freshly grated Parmesan cheese

Combine yolk, garlic, mustard, anchovies, pepper, salt, coriander, cumin, Worcestershire & water in food processor; process until smooth. With motor running, pour oils in a slow, steady stream into egg mixture. When all oil has been incorporated, add chili paste, lemon & limejuices, and Parmesan; process until smooth.