Chipotle Caesar Recipe
romaine, sun dried tomato, shaved parmesan, & warm pocket bread
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Ingredients
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Chipotle Caesar dressing
Salad
Warm pocket bread
Method
Chipotle Caesar dressing
- 1
Combine base ingredients
In a medium bowl, whisk together the mayonnaise, Greek yogurt, fresh lemon juice, Dijon mustard, Worcestershire sauce and anchovy paste until smooth.
- 2
Add aromatics and chipotle
Stir in the minced garlic and the finely chopped chipotle in adobo until evenly distributed.
- 3
Emulsify
While whisking steadily, slowly drizzle in the 2 tbs extra-virgin olive oil to emulsify the dressing. Whisk until glossy and combined.
- 4
Finish and adjust seasoning
Fold in the grated Parmesan, then season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. If the dressing is too thick, whisk in up to 2 tbs cold water, 1 tbs at a time, until you reach a pourable yet clingy consistency.
- 5
Rest
Taste and adjust for acidity, heat, or salt: add more lemon juice for brightness, a touch more chipotle for heat, or salt as needed. Cover and refrigerate for at least 10 minutes to let flavors meld (can be made up to 1 day ahead).
Salad
- 6
Prep greens and tomatoes
Remove outer leaves from the romaine if needed, halve the heads lengthwise, then chop into bite-sized pieces. Pat dry thoroughly. Slice the drained sun-dried tomatoes into thin strips.
- 7
Toss the salad
Place the chopped romaine and sun-dried tomato strips in a large mixing bowl. Add about three-quarters of the prepared chipotle Caesar dressing and toss gently until the leaves are evenly coated. Taste and add more dressing if you prefer a wetter salad.
- 8
Add finishing touches
Transfer dressed romaine to a serving platter or divide among plates. Scatter the shaved Parmesan over the top and crack a little extra black pepper. Serve with lemon wedges alongside for guests to squeeze as desired.
- 9
Serving options
Option A: Serve the salad plated with warm pocket bread on the side. Option B: Open each warmed pita pocket and spoon the dressed romaine, sun-dried tomatoes and shaved Parmesan into the pocket for a composed lunch sandwich.
Warm pocket bread
- 10
- 11
Prepare brushing oil
In a small bowl combine 1 tbs extra-virgin olive oil with the minced garlic (for brushing). Stir to blend.
- 12
- 13
Warm
Oven: Place the pitas directly on the oven rack or on a baking sheet and warm 5–7 minutes until pliable and slightly golden. Skillet: Toast each pita 30–45 seconds per side until warm and lightly charred. Remove from heat and let rest 1 minute, then gently open pockets along one side to create a pocket.
- 14
Optional crisp-up
If you want a slightly crisp exterior, after opening, place pitas back in the oven for 1–2 minutes more. Keep warm until ready to serve.
