Recipes and Cooking Baja-Asian Caesar Salad Take classic Caesar salad to the next level with avocado, jalapeno chile peppers, and queso anejo. The perfect fresh addition to Mexican night, this Caesar salad recipe is one you'll want to keep handy. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 2, 2018 Print Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 20 mins Total Time: 30 mins Servings: 6 Yield: 12 cups Jump to Nutrition Facts Ingredients 2 tablespoon rice vinegar 1 tablespoon fish sauce or soy sauce 3 cloves garlic ¼ cup olive oil 1 hard-cooked egg yolk 1 teaspoon Dijon-style mustard ¼ cup finely chopped lemongrass ½ of a fresh jalapeño chile pepper, seeded and chopped* 10 cup chopped romaine lettuce 2 cup chopped smoked or cooked chicken breast 1 cup quartered grape tomatoes 1 medium avocado, halved, seeded, peeled, and chopped (optional) ⅓ cup sliced green onions ¼ cup grated queso añejo or Parmesan cheese 1 recipe Croutons or 3 cups purchased croutons Freshly ground black pepper Croutons 4 0.75 inch thick slices Italian or French bread ¼ cup butter, melted 3 tablespoon grated Queso Añejo cheese or Parmesan cheese 2 garlic cloves, minced Directions For dressing, in a blender or food processor combine vinegar, fish sauce, and garlic. Cover and blend until nearly smooth. Add oil, cooked egg yolk, and mustard. Cover and blend until smooth. Stir in lemongrass and jalapeño pepper. If desired, cover and chill up to 24 hours. Place lettuce in a large salad bowl. Add dressing; toss to coat. Add next five ingredients (through cheese); toss to combine. Top with Croutons and sprinkle with black pepper. Croutons Preheat oven to 300°F. Cut bread into 1-inch cubes (you should have about 3 1/2 cups); set aside. In a small saucepan melt butter. Remove from heat. Transfer to a large bowl. Stir in cheese and garlic. Add bread cubes, stirring until cubes are coated with butter mixture. Spread bread cubes in a single layer in a shallow baking pan or on a baking sheet. Bake for 10 minutes; stir. Bake about 10 minutes more or until bread cubes are golden. Croutons will get more crisp as they cool. Cool completely; store in an airtight container for up to 24 hours. * Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. Print Nutrition Facts (per serving) 365 Calories 23g Fat 19g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 365 % Daily Value * Total Fat 23g 29% Saturated Fat 9g 45% Cholesterol 101mg 34% Sodium 612mg 27% Total Carbohydrate 19g 7% Total Sugars 4g Protein 21g Vitamin C 10.6mg 53% Calcium 132mg 10% Iron 2.8mg 16% Potassium 484mg 10% Folate, total 154.1mcg Vitamin B-12 0.4mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.