Wednesday, June 6, 2012

Chipotle Cesar Salad

Do you like spicy? Smoky? Generally awesome things in life? Then look no further, this salad kicks more ass than an abusive donkey owner. Yeah, it's that good. And it's better than good when you take the extra time to bust out a batch of homemade jalapeno-cheddar cornbread croutons.  

Note that this makes a helluva big salad, so cut the recipe in half or more if you're not feeding a lot of folks.

Prep time: 1 cocktail

3 eggs yolks
2 large garlic cloves, minced
2 tsp Siracha sauce
1 TBSP Worcestershire sauce
2 TBSP lime juice
1 TBSP white vinegar
1 tsp ground black pepper
2 TBSP brown sugar
7 ounce can chipotle peppers in adodo sauce, such as La Costena (available in the Mexican section of any grocery store), finely chopped
¾ cup neutral oil, like canola or avocado (olive oil is not good in this dressing)
2 avocados, halved and pit removed
2 heads romaine lettuce, shredded

Combine first 9 ingredients in a medium bowl and whisk well. Very, very gradually drizzle in the olive oil, continuing to whisk vigorously. You might not have to use more or less oil; check consistency and adjust as you go. Chill the finished dressing.

A few minutes before serving, grill the avocados, flat-side down, until a bit charred. Remove from grill, slice, and set aside. Serving them raw is also okay. 

 In large salad bowl, toss with lettuce and dressing. Top with croutons or chips and add avocado pieces before serving. 

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