Tex-Mex Caesar Salad

• 份量: 4 servings

食材

1 Tbsp. chopped oregano

1 Tbsp. thyme leaves

4 garlic cloves, finely grated, divided

3 Tbsp. plus ¼ cup extra-virgin olive oil

1 Tbsp. plus ½ tsp. red chile powder

Kosher salt, freshly ground pepper

3 cups torn bite-size pieces sourdough bread

4 Tbsp. finely grated Cotija cheese, divided, plus more for serving

4 oil-packed anchovy fillets, finely chopped

Zest and juice of 1 lime

¼ cup mayonnaise

1 Tbsp. Dijon mustard

2 tsp. Worcestershire sauce

2 Tbsp. chopped cilantro, plus more for serving

2 large romaine hearts, coarsely chopped

1 avocado, coarsely chopped

½ cup crumbled queso fresco

步驟

Preheat oven to 375°. Whisk 1 Tbsp. chopped oregano, 1 Tbsp. thyme leaves, 1 garlic clove, finely grated, 3 Tbsp. extra-virgin olive oil, and 1 Tbsp. red chile powder in a small bowl; season with freshly ground pepper. Place 3 cups torn bite-size pieces sourdough bread on a rimmed baking sheet; drizzle oil mixture over. Season with kosher salt, then scatter 2 Tbsp. finely grated Cotija cheese on top and toss to coat. Spread out in a single layer and bake until bread is golden and crisp, 12–17 minutes.

Meanwhile, cook 4 oil-packed anchovy fillets, finely chopped, remaining 3 garlic cloves, finely grated, ¼ cup extra-virgin oil, and ½ tsp. red chile powder in a small skillet over medium-low heat, stirring occasionally, until anchovies begin to fall apart and dissolve into oil, about 2 minutes. Let cool.

Whisk zest and juice of 1 lime, ¼ cup mayonnaise, 1 Tbsp. Dijon mustard, 2 tsp. Worcestershire sauce, and 2 Tbsp. chopped cilantro in a medium bowl; season with salt and pepper. Whisk in anchovy mixture, then gently stir 2 Tbsp. finely grated Cotija cheese into dressing.

Toss croutons, 2 large romaine hearts, coarsely chopped, 1 avocado, coarsely chopped, and more finely grated Cotija cheese in a large bowl. Drizzle dressing over and toss to coat. Top with ½ cup crumbled queso fresco and more chopped cilantro.