Tex Mex Caesar Salad
Tex Mex Caesar Salad is one of my favorite salads to bring to potlucks. Sure it looks pretty unassuming from the outside, but at first bite you’ll know it’s anything but a typical Caesar salad. With homemade croutons and Caesar dressing, this salad is top notch! And will be a hit at your next potluck.
How To Make Homemade Croutons
- Dice sourdough bread
- Drizzle with olive oil
- Season bread with chili powder and cheese and toss
- Bake in the oven at 375 degrees for about 10 to 15 minutes
Since I typically make this as a side salad for parties I usually don’t add any protein to it. But if you’re making this for dinner at the house I usually like to add in some protein to make it a full meal. Here are some great protein options:
- Fajita beef
How To Serve Tex Mex Caesar Salad
If your are serving this salad at a potluck be sure to wait on dressing the salad until serving. The longer the dressing sits on the salad, the more it will wilt the lettuce and create a soggy salad.
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- 1 garlic clove, cracked from skin
- 3 cups cubed sourdough bread
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chili powder
- ½ cup parmesan cheese, grated
- ¼ cup extra-virgin olive oil
- 3 anchovy fillets, drained and finely chopped
- ½ teaspoon red pepper flakes
- 4 garlic cloves, finely chopped
- 2 limes, zested and juiced
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 tablespoons fresh cilantro, roughly chopped
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 2 large romaine hearts, coarsely chopped
- 1 ripe avocado, diced
- ½ cup Parmesan cheese
- Heat your oven to 375 degrees. Rub the inside of a large salad bowl with the cracked garlic and set aside. Place the cubed bread in a foil lined baking sheet with the cracked garlic and drizzle olive oil on top. Sprinkle chili powder and parmesan cheese on top and toss to coat thoroughly. Spread the croutons out evenly on the pan and bake until golden and crisp, about 10 to 15 minutes.
- For the dressing, pour ¼ cup oil into a small skillet with the anchovies, red pepper, and garlic. Stir together over low heat until the anchovies melt. Remove from the heat and cool.
- In the bottom of the reserved salad bowl, combine the lime zest and juice, mustard Worcestershire sauce, cilantro, salt and pepper. Whisk in the cooled oil with anchovies and garlic. Add the romaine, croutons, avocado, and Parmesan cheese. Toss salad to coat and adjust seasoning with salt and pepper. Divide onto serving plates and enjoy.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 356Total Fat: 27gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 16mgSodium: 813mgCarbohydrates: 23gFiber: 6gSugar: 3gProtein: 10g
*Nutrition information is an estimate and will vary.*