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
How to Make It
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.)
Just before serving, toss lettuce with dressing, cilantro and crushed tortilla chips. Garnish salad with additional chips if desired.
This was really good, with a couple of minor modifications. First, I used cotija cheese instead of the parm as it seemed more appropriate, and I sprinkled it on the salad rather than blending it into the dressing. Also, instead of tortilla chips, I took a couple of large flour tortillas, sprinkled them all over with chile con limon, and baked them at 400 degrees until brown. Then I crumbled them over the salad. Much more flavor and healthier than tortilla chips, and I think a better texture for the salad, too. I'll definitely make this again with these changes.
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