Chipotle Infused Ceasar Salad
This is my unique version of Ceasar Salad where I infuse the Ceasar dressing with Chipotle Peppers and layer the salad with thinly sliced avocados. This is a great side dish to serve with my Jalapeño Honey Glazed Lamb Chops or Chipotle Infused Rack of Lamb.
Ingredients
- 2 heads of romaine lettuce cleaned and cut into 3-4" pieces
- 1 avocado sliced thin
- 1 Jalapeño pepper minced
- 2 tablespoons grated parmesan cheese
- For the dressing:
- 2 tablespoons mayo
- 2 teaspoons Dijon mustard
- 2 large garlic cloves, pressed
- ½ cup lemon juice (about 3 lemons)
- 2 chipotle peppers
- 1 small can of anchovies, oil drained
- 1 teaspoon salt
- ½ tsp freshly ground black pepper
- 1½ cups olive oil
- ½ cup shredded Parmesan cheese
Instructions
For the dressing, place 2 mayo, Dijon mustard, 2 pressed garlic cloves, chipotles, anchovies, ½ cup lemon juice 1 tsp salt and ½ tsp freshly ground black pepper in the bowl of an electric food processor. Process until smooth and well blended. While the food processor is still on, very slowly pour in the 1½ cups olive oil. Process until thick and creamy. Add parmesan cheese and pulse 5 or 6 times.
For the salad, layer the romaine lettuce leaves on a plate with the sliced avocado on top.
Drizzle 1-2 tablespoons of dressing on the salad.
Sprinkle with minced Jalapeños and grated parmesan.
