Spicy Caesar Salad

I never was a fan of salad until recently and my favorite is creamy caesar salad. When I came across this recipe to make it spicy I knew I just HAD to try it!

The recipe tells you to mix all the ingredients together by whisking it all together in a bowl, however, I like my dressing to be as smooth as possible so I decided to mix mine in a food processor. Fist start by mincing garlic and adding it to the food processor.

Then add in the dijon mustard. Next, you want to separate your eggs and add the egg yolks into the food processor.

Give your food processor a few pulses to mix those ingredients together. Now you can squeeze in your fresh lemon juice!

Now splash in the Worcester sauce...

Now we get to add in the heat! Cut two peppers from the can and add into the food processor.

After you measure out the oil to add into the dressing, you can begin to bring it all together! This is where it helps to have more than two hands helping. Thanks to Danielle I poured in the oil slowly while she pulsed the food processor.

After all the oil is added you can sprinkle in salt and pepper to taste. Place in the refrigerator until ready to serve the salad! Add in the cornbread croutons (recipe on separate page). Chop some fresh romaine lettice. Enjoy!!

The original recipe came from:

The Pioneer Women Cooks: Food From My Frontier by Ree Drummond

2 garlic cloves, minced finely

1 tablespoon Dijon mustard

2 egg yolks

Juice of 1 lemon

1 teaspoon Worcestershire sauce

2 chipotle peppers in adobo sauce

3/4 cup olive oil

Salt and black pepper to taste

1 recipe Cornbread Croutons

1/4 cup butter, melted

4 hearts of romaine lettuce, washed, dried, and separated

1. Add the minced garlic to a bowl.

2. Throw in the Dijon.

3. Add the egg yolks...

4. And whisk to combine. (I put all my ingredients in the food processor to make a smoother dressing)

5. Squeeze in the lemon juice...

6. And add in the Worcestershire sauce. So far, so good!

7. But now's when we depart from the norm. Grab a couple of canned chipotle peppers.

8. Mince them up finely, then add them to the dressing.

9. Whisk it all together, then begin drizzling the olive oil in a then stram, whisking constantly to emulsify.

10. Slowly but surely, it'll turn into a gorgeous, thick dressing. Add salt and pepper to taste. Cover the bowl and refrigerate it until you need it.

11. Toss the elaves gently in the Caesar dressing, or simply drizzle it over the leaves once they're on the plate.

12. Drop on plenty of croutons. They're delicious! If you have any left over, eat them as a snack... or sprinkle them over a bowl of beans.