The Houstonian'S Southwest Caesar Salad Recipe

Name: The Houstonian'S Southwest Caesar Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 heads romaine lettuce, washed and torn into 1 1/2 by 1/2 inch pieces; 3/4 cup cooked black beans; 3/4 cup roasted corn kernel; 1/2 cup pumpkin seeds, from a mexican squash (pepitas); 1/2 cup Cotija cheese (Mexican white cheese) or 1/2 cup other queso fresco; multicolored tortilla chips, baked or fried,for garnish; Spicy Caesar Dressing; 1 egg yolk; 1 tablespoon minced garlic; 2 teaspoons Dijon mustard; 2 anchovy fillets, minced; 1 1/2 teaspoons fresh coarse ground black pepper; 1/4 teaspoon salt; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1 teaspoon Worcestershire sauce; 2 teaspoons cold water; 1/2 cup extra virgin olive oil; 1/2 cup canola oil; 1 1/2 tablespoons thai chili paste; 1/2 lemon, juice of; 1/2 lime, juice of; 3 tablespoons freshly grated parmesan cheese

Servings: persons

2 heads romaine lettuce, washed and torn into 1 1/2 by 1/2 inch pieces
3/4 cup cooked black beans
3/4 cup roasted corn kernel
1/2 cup pumpkin seeds, from a mexican squash (pepitas)
1/2 cup Cotija cheese (Mexican white cheese) or 1/2 cup other queso fresco
multicolored tortilla chips, baked or fried,for garnish
Spicy Caesar Dressing
1 egg yolk
1 tablespoon minced garlic
2 teaspoons Dijon mustard
2 anchovy fillets, minced
1 1/2 teaspoons fresh coarse ground black pepper
1/4 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon Worcestershire sauce
2 teaspoons cold water
1/2 cup extra virgin olive oil
1/2 cup canola oil
1 1/2 tablespoons thai chili paste
1/2 lemon, juice of
1/2 lime, juice of
3 tablespoons freshly grated parmesan cheese

1
Prepare dressing first.
2
In the bowl of a food processor, combine yolk, garlic, mustard, anchovies, pepper, salt, coriander, cumin, Worcestershire and water.
3
Process all until smooth.
4
With motor running, pour oils in a slow, steady stream into egg mixture.
5
When all oil has been incorporated, add chili paste, lemon and lime juices and Parmesan.
6
Process until smooth.
7
Prepare salad next.
8
Spin or pat lettuce dry.
9
Place in large salad bowl.
10
Add dressing; toss lightly.
11
Add beans and corn; toss again.
12
Divide mixture among 4 chilled plates.
13
Sprinkle with pumpkin seeds and cheese.
14
Garnish with tortilla chips.

831

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 heads romaine lettuce, washed and torn into 1 1/2 by 1/2 inch pieces, 3/4 cup cooked black beans, 3/4 cup roasted corn kernel, 1/2 cup pumpkin seeds, from a mexican squash (pepitas), and more.

Yes, The Houstonian'S Southwest Caesar Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

The Houstonian'S Southwest Caesar Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions