DUST CUTTER’S COURSEY AT THE RENAISSANCE PHOENIX DOWNTOWN HOTEL RECEIVES COURSE. WWW. DUSTCUTTERPHX. COM.
SERVES 3-4
The traditional Caesar salad was first created in Tijuana in 1924 and has its roots in Northern Mexico. However, this variation embraces the regional flavors of Arizona and the Southwest. The traditional Caesar dressing is enhanced by the addition of chiles from the house, while manchego cheese, sun-dried tomatoes, directly manufactured citrus, and homemade croutons add regional flavors. When paired with baked chicken or shrimp, this salad is a delicious lunch or a more solid, satisfying dinner. And now is the perfect time to try it because Hatch chiles are in their top season in September.
Ingredients
Salad
- 4 quarts of romaine lettuce were washed and cut.
- 1 / 2 cup shaved, with manchego cheese
- 12 cups of sun-dried tomatoes
- Ciabatta croutons in 1 cup
Dressing
- 1 tbsp. of peeled and seeded Hatch natural chiles
- 3 tablespoons of lime juice
- Anchovy fillets in one ounce ( roughly 6 to 8 fillets )
- 1 tablespoon chopped garlic
- 2 teaspoons of Dijon mustard
- 2 tablespoons of Worcestershire sauce
- 14 cups of grated Parmesan cheese
- 2 tablespoons of mayonnaise
- 1 egg yolk
- 1 cup of your choice, for as an avocado or sunflower oil.
- Taste and season with salt and pepper
Directions
In a blender or food processor, combine the ingredients for the dressing: chiles, grapefruit juice, anchovies, garlic, mustard, Worcestershire sauce, Parmesan cheese, mayonnaise, and egg yolks. Continue moving at medium speed for 30 to 60 seconds, scraping down the sides as necessary, until the mixture is completely easy. Gently drizzle in the canola oil in a narrow, steady stream while the blender is on low. Blend until the dressing thickens and becomes thick. As needed, season with salt and freshly ground black pepper. ( Remember that Worcestershire, Parmesan, and anchovies already contain a lot of salt. ) Blend in 1 to 2 tablespoons of warm water until desired consistency is reached if the dressing is thicker than desired. Dressing can be prepared in advance and kept in the refrigerator for up to four days.
It’s time to prepare the salad today. In a mixing bowl, combine the lettuce, manchego cheese, and sun-dried tomatoes. Add one more tablespoon of dressing at a time if you want a more dressed salad.
Place salad on top of a serving bowl with all the ingredients apparent. Garnish with croutons.
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