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Cowboy Caesar Salad

From

April​/May 2011

For the perfect Cowboy Caesar Salad, we started with our favorite Caesar Salad dressing, which eliminated the raw egg of the traditional dressing but added depth with anchovies and Worcestershire sauce. Using just a small amount of garlic prevented the garlic flavor from overpowering our other ingredients, while vinegar and lemon juice added brightness and balance.

Canned kidney beans incorporated the flavors of chili and gave our Cowboy Caesar plenty of substance. We turned up the heat by coating store-bought cornbread with smoky minced chipotle peppers for croutons with a kick. Extra chipotle in the dressing lent additional heat.

Serves 6 to 8

You can substitute two 10-ounce bags of chopped romaine lettuce for the hearts.

Ingredients

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