Mexican Caesar Salad

Crisp whole romaine lettuce leaves drizzled with a citrusy parmesan and anchovy dressing, so much lighter and healthier than your typical Caesar dressing. There’s a story behind this one.

A couple of years ago, we were on holiday in Cabo in Mexico, the hubby and I managed to escape for date night one evening, and we ended up in this incredible restaurant.

‘Ediths’ @edithscabo. Such a colourful buzzing place with a mariachi band, gorgeous fresh fish, seafood, and grilled meats to die for. The Caesar salad prepared table-side was outstanding, and I managed to capture the whole process on my camera.. this is my recreation paired with some beautiful sirloin steak from @fieldandflower.

Mexican Caesar Salad

Serves: 4 Prep Time: 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 2 heads of romaine lettuce
• 1/2 cup olive oil
• 4 anchovies
• 2 cloves garlic crushed
• 1/2 lime juiced
• 2 tsp Dijon mustard
• 2 tsp Worcestershire sauce
• 1 tsp Maggie sauce
• 1 egg yolk
• 1/4 cup parmesan plus extra for grating over the top
• Salt and pepper to taste

Instructions

1. Arrange lettuce leaves on a plate
2. Blitz all other ingredients in the food processor except salt
3. Taste and add salt if needed as the anchovies are already salty
4. Check the consistency of dressing. Add more oil if you like it thinner
5. Drizzle dressing over lettuce and shave more parmesan on top
6. Finish with a twist of pepper

Did You Make This Recipe?

Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.