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If you love a classic Caesar Salad Recipe, then you are going to adore this Mexican twist, which comes together with the quickness and is so delicious you'll want it with every meal! | asimplepantry.com
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Mexican Caesar Salad Recipe

Course Salad
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Author Karly Gomez

Ingredients

For the Dressing

  • 1 C Extra Virgin Olive Oil
  • 1 ½ Tbsp Red Wine Vinegar
  • 3 tsp Soy Sauce
  • Dash Hot Sauce
  • 1 Serrano Chile stemmed and halved
  • 1 ½ Limes zested
  • 1 Egg Yolk
  • Kosher Salt and Cracked Pepper to taste

For the Croutons

  • ¼ C Olive Oil
  • 4 Garlic Cloves minced
  • 2 C Crusty Bread roughly torn into ½" pieces

For the Salad

  • 2 Heads Romaine Lettuce roughly torn
  • ¾ C Queso Fresco crumbled
  • ½ C Cilantro roughly chopped

Instructions

For the Dressing

  • Combine ½ cup of the olive oil, plus all the other dressing ingredients in a food processor or blender, and process for one full minute. Scrape into a small bowl and slowly whisk in the remaining ½ cup olive oil. Adjust seasoning to taste, cover, and set aside in refrigerator.

For the Croutons

  • Preheat oven to 350 degrees. In a small pan, gently warm the garlic with the olive oil until sizzling, but not smoking. Remove from heat and toss in a bowl with the torn bread pieces. Spread the bread cubes on a baking sheet and bake, stirring occasionally, until lightly browned. Remove and allow to cool.

For the Salad

  • Add the romaine lettuce into a large mixing bowl with half of the cheese, ⅓ cup of the dressing, and all of the cilantro. Toss to coat thoroughly, arrange in a large platter, and top with the remaining cheese and the croutons.