South of the Border Caesar Salad

South of the Border Caesar Salad Recipe
Photo: Antonis Achilleos; Styling: Gerri Williams


Serves 8

Cost per Serving:


Recipe from


Recipe Time

Prep: 15 Minutes

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


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


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.