Last January, I was able to attend the Culinary Medicine Boot Camp through the Goldsbury Foundation, and The Children’s Hospital of San Antonio, which took place at the Culinary Institute of America San Antonio. To say it was an amazing experience is an understatement. I learned a lot about cooking, and especially prepping, to help bring more whole foods into our daily routine, as well as expand our palates by changing a few simple ingredients in normal, everyday San Antonio cuisine. Take, for instance, this Mexican Caesar Salad Recipe.
It’s kind of the bee’s knees of easy and delicious. If you love classic a Caesar salad recipe, then I promise you are going to straight up ADORE this fun new version.
I really love the simplicity of this salad. It may seem like a lot of ingredients at first, but it’s mostly just the dressing. The batch makes about 1 1/2 cups of dressing, and since you are only using about 1/3 cup for the salad itself, you can easily seal and store the dressing to make more salad later, which is aaaaaaaaaaaaawesome.
I also really love the croutons, because using torn pieces instead of plain squares adds a whole new dimension of texture to the salad, and I promise you will like it so much more this way.
Can you tell how much I really love this salad? I am kind of drooling for some right now. Must go buy some bread, ASAP. I wish I could just make it appear in front of my face, because it’s like 90 degrees outside right now, and the AC in my van isn’t working, and therefore I do not want to drive to the store. Ew.
And unlike other Caesar salads, this Mexican Caesar salad recipe contains ZERO anchovies. You’re welcome.
I have a whole slew of recipes that I collected from my experience at the Culinary Medicine Boot Camp, like the roasted veggies I shared awhile back. I may be sharing more in the future, so keep an eye out, because these are some real treats, for sure! Give this Mexican Caesar Salad Recipe a try sometime and let me know what you think!