Southwestern Caesar Salad


2 eggs

3 garlic cloves

1 chipotle in adobo sauce

¼ teaspoon cumin seed, finely crushed

1 tablespoon Dijon mustard

2 teaspoons anchovy paste

1 tablespoon balsamic vinegar

1 tablespoon fresh lime juice

1 shallot

¼ teaspoon cayenne pepper

2/3 (5 fl oz) extra-virgin olive oil

1/3 cup (3 fl oz) corn oil

Salt and freshly ground pepper to taste


Vegetable oil for frying

2 corn tortillas (6 inch) cut into ¼ by 3 inch strips

1 teaspoon chili powder

2 heads romaine lettuce, washed, separated and torn into pieces

1/3 cup crumbled cotija, Parmesan or asiago cheese


Place the eggs in boiling water for 1 minute, Remove from water and separate; reserve the whites for another use. Place the yolks and all the remaining dressing ingredients except the oils and salt and pepper in a medium bowl and whisk until well blended.  Slowly add the olive oil, then the corn oil. Add salt and pepper.


Pour vegetable oil into a small skillet to a depth of ¼ in.  Heat the oil over medium-high heat. Sprinkle the tortilla strips with chili powder and fry in the hot oil until they are crisp and lightly browned.  Drain on paper towels.


Toss the lettuce with the dressing, gently mix in the cheese and tortilla strips.