Red Chile Caesar Salad
6 servings
Inner leaves of 3 to 4 heads of red or green romaine lettuce, or combination of both
Chile-Garlic Croutons (see below)
1/3 cup shaved Parmesan cheese
DRESSING:
1 tablespoon roasted garlic
1 teaspoon salt
1 1/2 teaspoons dry mustard
6 fillets anchovy
1 teaspoon Worcestershire sauce
2 coddled eggs
2 tablespoons freshly squeezed lemon juice
1/4 cup grated Parmesan cheese
1/3 cup red wine vinegar
2 to 3 tablespoons medium Chimayo ground red chile powder
1 cup olive oil
Place romaine leaves in large bowl and add dressing. Toss well and then serve on individual plates with Chile-Garlic Croutons (see below) on top and shaved Parmesan cheese. To make dressing, place all dressing ingredients except for vinegar, chile and oil in food processor. Place vinegar and chile in an enamel or stainless-steel saucepan and simmer for 3 minutes. While food processor is running, pour vinegar mixture into ingredients and slowly add all oil. Refrigerate until ready to use.
Chile - Garlic Croutons
Makes 4 cups
1 loaf italian or french bread
4 garlic cloves, sliced
1/3 cup olive oil
2 tablespoons New Mexican Red Chile powder
Preheat the oven to 325 degrees. Remove crust from bread with a serrated knife and cut the bread into 3/4-inch cubes. On a shallow baking pan arrange the bread cubes in one layer, bake them in the middle of the oven, stirring occasionally, for 10 to 15 minutes, or until they are golden, and transfer the croutons to a large bowl. In a skillet cook the garlic with the red chile in the oil over moderately low heat, stirring, until it is golden and with a slotted spoon discard the garlic. Drizzle the oil and the red chile over the croutons and then toss to coat them well. Sprinkle the croutons with salt to taste and toss again.
