Chipotle Caesar Salad Recipe

Prepare lettuce

Trim any browned outer leaves from the little gem heads. Slice each head lengthwise into halves (or quarters if very large) so you have 12–24 bite-sized wedges. Place in a large mixing bowl and keep chilled in the refrigerator until assembly.

Prep radish and cilantro

Using a mandoline or a very sharp knife, shave the radishes into thin rounds or half-moons. Place in a small bowl and set aside. Roughly chop the cilantro leaves (discard thick stems) and set aside.

Prepare black beans

Drain and rinse the black beans thoroughly. If desired, pat dry with a towel and lightly warm in a small saucepan over low heat with a pinch of salt (about 1–2 minutes) or leave at room temperature. Keep aside until assembly.

In a medium bowl, combine 1/2 cup mayonnaise and 1/4 cup plain Greek yogurt. Stir in 2 tablespoons fresh lemon juice, 3 tablespoons grated Parmesan, 1 minced garlic clove, 1 teaspoon minced chipotle in adobo and 1 teaspoon adobo sauce. Add 1 teaspoon Dijon mustard and 1 teaspoon Worcestershire sauce. Whisk to combine.

While whisking, slowly drizzle in 2 tablespoons olive oil to emulsify the dressing. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust: add more adobo or chipotle for heat, more lemon for brightness, or a little water (1 tsp at a time) to thin to desired consistency.

If you prefer a smoother dressing, blend the mixture in a small blender or with an immersion blender until fully emulsified and slightly fluffy. Chill the dressing for 10–15 minutes while finishing salad components; dressing can be made up to 2 days ahead and refrigerated.

Remove chilled lettuce from refrigerator. Add the warmed or room-temperature black beans, shaved radishes and about half of the chopped cilantro to the bowl with the lettuce.

Pour 3–4 tablespoons of the chipotle Caesar dressing over the lettuce mixture and gently toss with clean hands or salad tongs until evenly coated. Taste and add more dressing if desired (aim for a light, even coating; you may have extra dressing for serving).

Transfer the dressed salad to a serving platter or individual plates. Sprinkle 3/4 cup crumbled cotija evenly over the top, reserving extra for guests. Scatter the remaining cilantro and toasted pepitas over the salad. Add lime wedges on the side for squeezing.

Serve immediately so the little gem stays crisp. Leftover dressing can be stored in the refrigerator for up to 4 days; dressed salad is best eaten immediately.