Towards the beginning of my salad kick, Lea Ann from Cooking on the Ranch (Highlands Ranch Foodie) sent me this recipe for a different type of Caesar salad. I couldn't wait to try it when I scanned the list of ingredients and saw that it used a Serrano pepper!! I will never pass up a recipe that uses Serrano's... their heat and flavor are one of my favorites of all the peppers. The great thing is...this salad delivered exactly what I was expecting...a very light, yet flavorful salad dressing! Thank you Lea Ann for the fantastic suggestion!!
Topolo Caesar Salad with Grilled Chicken
Adapted from Rick Bayless
- Serves 2 -
1/4 cup fruity olive oil
1/2 Tablespoon champagne vinegar
1 teaspoon Worcestershire sauce
1 1/2 Tablespoon mayonnaise (or 1 egg)
1 Serrano pepper, stemmed and seeds removed, roughly shopped
1/2 teaspoon lime zest
1/4 teaspoon salt
2 grilled chicken breasts, thinly sliced (I just sprinkled some Ms. Dash on two boneless, skinless breasts and grilled)
4-5 cups romaine lettuce, torn or chopped
1/4 cup goat cheese, crumbled
1 Roma tomato, chopped or sliced
croutons (homemade or store bought)
In a food processor, add the olive oil, vinegar, Worcestershire, mayonnaise, Serrano, lime zest and salt. Process one full minute. Season with more salt if needed and set aside.
In a large bowl, combine the lettuce, about 1 tablespoon of the dressing and half the cheese. Toss to coat and then split evenly between two plates. Top with sliced chicken, remaining cheese and tomato. Drizzle with remaining dressing and top with croutons. Enjoy!
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