Tex-Mex Caesar Salad

It has been a mad month cooking out of Ama, and while the month is winding down, our exploration of this cookbook is likely to continue.  For example, I have made a version of this salad 3 times already, and we are just getting started on the season of interesting lettuce growing and coming out of the ground.

Croutons

• 1 garlic clove, cracked from skin
• 3 cups cubed bread
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon chili powder
• ½ cup cotija cheese

Dressing

• ¼ cup extra-virgin olive oil 
• 1/4 c. mayonnaise
• 3 anchovy fillets, drained and finely chopped
• ½ teaspoon red pepper flakes
• 4 garlic cloves, finely chopped
• 1 lime, zested and juiced
• 1 tablespoon Dijon mustard 
• 1/2 tsp. good chili powder
• 2 teaspoons Worcestershire sauce
• 2 tablespoons fresh cilantro, roughly chopped
• ½ teaspoon salt
• ½ teaspoon fresh ground black pepper 

Salad

• 2 large romaine hearts, coarsely chopped
• 1 ripe avocado, diced
• ½ cup Cotija cheese

1. Heat your oven to 375 degrees. Rub the inside of a large salad bowl with the cracked garlic and set aside. Place the cubed bread in a foil lined baking sheet with the cracked garlic and drizzle olive oil on top. Sprinkle chili powder and parmesan cheese on top and toss to coat thoroughly. Spread the croutons out evenly on the pan and bake until golden and crisp, about 10 to 15 minutes.

1. For the dressing, pour ¼ cup oil into a small skillet with the anchovies, red pepper, and garlic. Stir together over low heat until the anchovies melt. Remove from the heat and cool.
2. In the bottom of the reserved salad bowl, combine the lime zest and juice, mustard Worcestershire sauce, cilantro, salt and pepper. Whisk in the cooled oil with anchovies and garlic. Add the romaine, croutons, avocado, and Parmesan cheese. Toss salad to coat and adjust seasoning with salt and pepper. Divide onto serving plates and enjoy.