- 2 small or 1 large head Romaine lettuce, rinsed and spun or blotted dry
- Red Chile Croutons (see below)
- 2 ears of fresh corn
- 3 red bell peppers
- 1 poblano pepper
- 1/2 cup grated Cotija or Parmesan cheese
- Caesar Dressing (see below)
Place the corn, red and poblano peppers on a hot mesquite grill* - over hot coals, not high flames. Keep turning the vegetables so that they evenly char, without burning. Place peppers in a plastic bag, tie the top and let steam until cool enough to handle (about 15 minutes). Pull off the skin by hand. Remove stems, seeds and veins. Cut corn kernels off of the cobb.
Prepare dressing. Tear lettuce into bite size pieces. Place the torn lettuce in a salad bowl. Add all ingredients except the dressing and combine. Add the dressing and toss to coat the greens. Portion salad on chilled plates and serve.
*The vegetables may be blackened over a gas range or under the broiler, but you'll be missing out on the mesquite flavor. A closer alternative is to use soaked mesquite wood chips spread over heated coals in your barbecue.
3 large cloves garlic, chopped
6 anchovy fillets
3 large eggs (you can use an equivalent amount of pasturized eggs, if preferred)
1/2 cup red wine vinegar
2 TB. Dijon mustard
1/4 cup fresh cilantro leaves
3 serrano chiles, stemmed, seeded and minced
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 cup grated Cotija or Parmesan cheese
1 1/2 cups good-quality olive oil
Combine all ingredients except the olive oil in a food processor and blend for 1 minute. Add olive oil slowly with the blender running.