From The Kitchen Of Rachelle Underwood

Wednesday, September 8, 2010

Southwestern Caesar Salad

This salad is a nice change from your regular Caesar salad. I love the use of the lime, garlic and cilantro to really give it a southwestern flair. To make this dish more of an entree I just add grilled chicken on top and it is TDF. Making your own croutons really adds an element to the TDF factor, so don't leave out that step. But, I guess if you are strapped for time you could always use store bought croutons. I LOVE the is FAB!

Southwestern Caesar Salad

1/2 c. sour cream
1/2 c. olive oil
1/4 c. fresh lime juice
1/4 c. cilantro, roughly chopped
2 tbs chili powder
1 tsp minced garlic
1/2 tbs minced chili pepper (such as jalapeno or Serrano)
salt and pepper to taste

1/3 c olive oil
1 tsp minced garlic
1 tbs cumin
2 c. bread cubes (1/2 inch)
1 head of romaine
2 avocados, sliced
2 tomatoes, chopped
1 small red onion, sliced thinly
1/3 c grated Parmesan cheese

For the salad dressing, whisk olive oil and sour cream together. Add remaining ingredients, and whisk until combined, season with salt and pepper. Set aside. To make croutons in a large bowl combine olive oil, garlic, and cumin and mix well. Add bread cubes and toss to coat. Put cubes on an ungreased baking sheet and bake at 350 degrees for about 10-15 minutes until crispy on the outside and chewy on the inside. Let cool. Assemble salad together, and top with croutons and dressing.

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