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Texas Caesar Salad

you asked for it….you got it….this is one of THE BEST salad recipes i have.  I got this from a friend MANY years ago and it has become such a favorite.  i used to shy away from making it as it has a few steps and when you have a bunch of little ones hanging on your legs, its just hard to do it all…BUT…it is SOOOOO worth it!!!  if i am really pushed for time, i make it in stages…the dressing and crutons will keep.  what i also really like about it, is that it can be vegetarian or with meat.  we usually have it with meat, but keep that on the side–for two reasons–to keep the salad fresh and the meat from making it soggy and for serving purposes….my kids, when they were little wanted everything separated….so, they can have all we have, just ours is all mixed up :).  for the meat…one of my new secret weapons in fixing this is the Mexican Grocery store and get marinaded fajita meat from the meat counter…its WONDERFUL!!!!  but, in a pinch and what i did in the old days 😐 is get chicken breasts and marinade them in equal parts of teriyaki sauce, worchestershire sauce and lemon juice.  then sprinkle garlic, salt and pepper on them and let them sit a couple of hours. Grill as you normally would.  the croutons and dressing are THE BEST part of the whole thing, so i usually make double of them and then we eat on this for several days…it makes a TON (even for our family) and we eat it ALL up…we LOVE it…serve with chips and salsa, a mango margarita  iced tea and you have a wonderful meal….

Texas Caesar Salad

Dressing

  • 3 cloves garlic
  • 2 shallots or green onion
  • 2 anchovies (opt)
  • 2 fresh jalapenos, seeded
  • 1 c olive oil
  • 1/2 c red wine vinegar
  • 1/2 c. grated Romano cheese
  • 1 egg yolk, or 1 T plain yogurt
  • 1/2 t. black pepper
  • 1 t lemon juice
  • 1 bunch cilantro, chopped

Process in food processor or blender

Salad

  • 3 heads romaine lettuce
  • 2 red bell peppers
  • 3 ears fresh corn kernels
  • 1/2 c. tomatoes, fresh or sun dried
  • 1/2 c.  fresh grated Romano or parmesan cheese, Grilled chicken, sliced, opt.

Shred lettuce, cut peppers in strips and combine with remaining ingredients.  You can saute corn in a little oil if desired, but let cool before combining with salad.  Serve with croutons and dressing.  Adding chicken makes  this a complete meal in itself.

Croutons:

  • 1/2 loaf bread, cut in 1/2″ cubes
  • 1/2 c. melted butter
  • 1 t. chili powder
  • 1/2 t. cayenne pepper (opt)
  • 1/2 t. cumin
  • 1/4 t. salt

Combine butter and spices.  Toss bread cubes in butter mixture and  spread on cookie sheet.  Bake in 350 oven till browned.

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Kaye Haun - July 16, 2010 - 3:28 pm

YUMMY! That is all I can say! My favorite salad hands down and the most requested by my bunch!! Looking at that picture is making my mouth water! Definitely will have it soon! Thank you so much for sharing it on your patio many years ago!! One of my favorite meals and times EVER!!

ginny - July 16, 2010 - 3:37 pm

that is SOOO funny, Kaye–I JUST remembered that night when I was typing this today! I remember thinking I had it oh, so pretty with my 10 yards of fruit fabric laying all over everything :)…..ah, it was fun having you over…I do remember that!

Roxie - July 16, 2010 - 3:55 pm

Love It! For those who haven’t had it – do not skip the croutons as they add so much to this salad.

Paula - March 27, 2012 - 6:55 pm

My mouth STILL waters at the thought of this salad. That dressing is AMAZING! I guess I am gonna have to go get the ingredients and make it! Thank you that this is on your website!
Much love – Paula

[…] one of those meals that I couldn’t live without!! I mean seriously!! My friend Ginny over at ramblin rose gave me this recipe years and years and years ago and it has been a family favorite ever since!! […]

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