Restaurants›Gran Castor›Caesar Salad Small Recipe

Caesar Salad Small Recipe

Inspired by Gran Castor
Time25m
Serves2

romaine, cotija, masa croutons, scratch chipotle lime caesar dressing

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Ingredients

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Salad

Masa Croutons

Chipotle Lime Caesar Dressing (scratch)

Method

Masa Croutons

1

Preheat and prepare

Preheat oven to 375°F (190°C). If using corn tortillas, stack and cut into 1/2" strips or 3/4" cubes. If using masa harina, form into small 3/4" dumplings and crisp in a skillet (instructions below).

2

Toss the cut tortillas or prepared masa pieces with 2 tbs olive oil, 1 tsp kosher salt, and 1 tsp smoked paprika (optional) until evenly coated.

3

Spread in a single layer on a rimmed baking sheet and bake 10–12 minutes, stirring once at the 6-minute mark, until golden-brown and crisp. Remove and cool on the sheet; they will continue to crisp as they cool.

4

If using masa harina instead of tortillas: mix 1 cup masa harina with about 1/2 cup hot water and pinch of salt to form a soft dough. Roll into small 3/4" balls, flatten slightly, brush with oil, and bake or pan-fry until crisp and golden (6–8 minutes per side).

Chipotle Lime Caesar Dressing

5

In a medium bowl, combine 1 cup mayonnaise, 1 tbs Greek yogurt, 2 tbs fresh lime juice, and 1 tsp lime zest. Whisk until smooth.

6

Add 1 tsp minced chipotle in adobo (use more for extra heat), 1 minced garlic clove, 1 tsp anchovy paste, 1 tsp Dijon mustard, and 1 tsp Worcestershire sauce. Whisk vigorously to emulsify.

7

Slowly whisk in 2 tbs olive oil to loosen and add sheen to the dressing. Season with 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust acidity, salt, or chipotle level as desired. Refrigerate at least 15 minutes to let flavors meld (or up to 24 hours).

Salad Assembly

8

Place 4 cups chopped romaine into a large bowl and chill briefly if desired.

9

Add about 2–3 tbs of the chipotle lime Caesar dressing and toss gently to coat the leaves evenly. Add more dressing a little at a time to reach your preferred level; this small portion typically needs 2–4 tbs.

10

Toss in 1 to 1.5 oz crumbled cotija cheese, reserving a small pinch for finishing.

11

Add 1/2 to 3/4 cup masa croutons (broken into bite-sized pieces if large) and gently toss once to combine.

12

Plate the salad, sprinkle the reserved cotija over the top, and serve with 1–2 lime wedges on the side.