Southwestern Caesar Salad

Name: Southwestern Caesar Salad
Yield: Serves 6 to 8
Cuisine: US & Canada, Southwest (Tex-Mex)
Ingredients: 1 cup, olive oil; 2 teaspoons, minced chipotle chiles in adobo plus 1 tablespoon adobo sauce; 4 , garlic cloves, minced; 6 slices, hearty white sandwich bread, cut into 1/2-inch cubes (about 4 cups); 1 cup, grated Parmesan cheese; 1/2 cup, sour cream; 3 tablespoons, lime juice; 2 teaspoons, Worcestershire sauce; 2 teaspoons, Dijon mustard; 3 , romaine hearts, torn into bite-sized pieces (about 12 cups)

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Appears in Cook's Country April/May 2007

Caesar salad-the classic combination of romaine lettuce drizzled with a creamy dressing flavored with garlic, anchovy, Worcestershire, lemon, and Parmesan cheese and topped with seasoned croutons-was invented in Mexico, not Italy. We add a twist to bring this salad closer to its geographic roots.

SERVES6 to 8

TIME55 minutes, plus 30 minutes cooling

WHY THIS RECIPE WORKS

Caesar salad recipes are pretty straightforward, but we wanted to jazz up this classic recipe with unexpected Southwestern flavors. Replacing the anchovies and lemon juice in our favorite Caesar dressing recipe with canned chipotles chiles ...

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