South of the Border Caesar Salad

South of the Border Caesar SaladRecipe
Photo: Antonis Achilleos; Styling: Gerri Williams
Serves 8

Cost per Serving:



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2 cloves garlic, coarsely chopped
1 tablespoon chopped, seeded canned chipotle chiles in adobo sauce (1 to 2 chiles), plus 1 tsp. adobo sauce
2 tablespoons lime juice
2 tablespoons mayonnaise
1/2 cup olive oil
1/4 cup grated Parmesan
1/4 teaspoon salt
1/4 teaspoon pepper
2 large heads romaine lettuce, trimmed, cut crosswise into 1-inch strips
2 tablespoons chopped fresh cilantro
2 cups coarsely crushed tortilla chips


Prep: 15 Minutes

1. Combine garlic, chiles, adobo sauce, lime juice and mayonnaise in the bowl of a food processor and process until smooth. With blades in motion, slowly pour in olive oil. Pulse in Parmesan, salt and pepper. (Makes about 3/4 cup dressing. Can be made up to 3 days in advance. Cover and chill until ready to use.)

2. Just before serving, toss lettuce with dressing, cilantro and crushed tortilla chips. Garnish salad with additional chips if desired.

Created date

September 2012

Nutritional Information

Calories 220
Fat 19 g
Satfat 3 g
Protein 4 g
Carbohydrate 10 g
Fiber 4 g
Cholesterol 5 mg
Sodium 194 mg