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.

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  • Makes: 6 servings
  • Serving Size: 2 cups
  • Makes: 12 cups
  • Prep: 30 mins
  • Bake: 20 mins 300°F

Baja-Asian Caesar Salad

Directions

  1. 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 jalapeno pepper. If desired, cover and chill up to 24 hours.
  2. 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.

From the Test Kitchen

*

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Croutons

Directions

  1. Preheat oven to 300 degrees 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.
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Nutrition Facts (Baja-Asian Caesar Salad)

  • Per serving:
  • 365 kcal ,
  • 23 g fat
  • (9 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 10 g monounsaturated fat ),
  • 101 mg chol. ,
  • 612 mg sodium ,
  • 19 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 21 g pro.
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