Chipotle Caesar Salad with Cornbread Croutons
 
Prep time
Cook time
Total time
 
Author:
Serves: Serves 4
Ingredients
  • Chipotle Caesar Dressing:
  • 1 chipotle pepper in adobo
  • 1 head roasted garlic
  • 2 small cloves fresh garlic, crushed
  • 1 Tbsp white wine vinegar
  • 1 Tbsp capers
  • 1 tsp Dijon mustard
  • 1 lemon, juiced
  • ¼ tsp freshly ground black pepper
  • ¾ cup olive oil
  • .
  • 1 loaf cornbread*
  • 1 head romaine lettuce, rinsed and torn
  • 1 avocado, sliced
  • ¼ cup corn niblets, roasted**
Instructions
  1. Blend all dressing ingredients except olive oil together using a blender or immersion blender. Slowly drizzle in the olive oil to emulsify the dressing and bring everything together.
  2. Preheat oven to 400 degrees. Slice cornbread into 1 inch cubes. Lay in a single layer on an ungreased baking sheet and bake for 5-8 minutes (watch this closely), until lightly browned and crispy.
  3. In a large bowl, toss romaine with dressing. Sprinkle liberally with roasted corn and avocado.
Notes
* Store bought or
Vegan + GF: http://minimalistbaker.com/vegan-cornbread-for-two/
Regular: http://portandfin.com/cornbread-2/
** Great use for leftover corn on the cob, simply cut the corn niblets off the cob. If using frozen niblets, toss with 1 tsp melted butter and bake at 400 degrees for 10 minutes.
Recipe by Port and Fin at https://portandfin.com/chipotle-caesar-salad-with-cornbread-croutons/