RECIPE COURTESY OF DUST CUTTER AT THE RENAISSANCE PHOENIX DOWNTOWN HOTEL. WWW.DUSTCUTTERPHX.COM

SERVES 3-4

The classic Caesar salad traces its roots to Northern Mexico, where it was invented in Tijuana in 1924. But this version embraces the local flavors found in Arizona and the Southwest. Hatch chiles add gentle heat to the classic Caesar dressing, while manchego cheese, sun-dried tomatoes, locally sourced citrus, and house-made croutons add unique flavors from the region. This salad easily serves as a savory lunch option or a more robust, satisfying dinner when paired with grilled chicken or shrimp. And now is the time to try it, as September is peak season for Hatch chiles.

Ingredients

Salad

• 4 quarts romaine lettuce, washed and cut

• ½ cup manchego cheese, shaved

• ½ cup sun-dried tomatoes

• 1 cup ciabatta croutons

Dressing

• ½ cup roasted Hatch green chiles, peeled and seeded

• 3 tablespoons lime juice

• 1 ounce anchovy fillets (about 6 to 8 fillets)

• 1 tablespoon minced garlic

• 2 teaspoon Dijon mustard

• 2 tablespoon Worcestershire sauce

• ¼ cup grated Parmesan cheese

• 2 tablespoons mayonnaise

• 1 egg yolk

• 1 cup oil of your choice, such as sunflower or avocado

• Salt and pepper to taste

Directions

To make the dressing, add chiles, lime juice, anchovies, garlic, mustard, Worcestershire sauce, Parmesan cheese, mayonnaise, and egg yolk to a blender or food processor. Blend on medium-high speed for 30 to 60 seconds, scraping down the sides as needed, until the mixture is completely smooth. With the blender running on low, slowly drizzle in the canola oil in a thin, steady stream. Continue blending until the dressing thickens and becomes creamy. Taste and season with salt and freshly ground black pepper as needed. (Keep in mind the anchovies, Parmesan, and Worcestershire already add quite a bit of salt.) If the dressing is thicker than desired, blend in 1 to 2 tablespoons of cold water until preferred consistency is reached. Dressing can be made ahead of time and kept refrigerated for up to four days.

Now it’s time to make the salad. Place lettuce, manchego cheese, and sun-dried tomatoes in a mixing bowl. Add a tablespoon of dressing and toss to coat; if you prefer a more dressed salad, add 1 additional tablespoon at a time.

To plate, arrange salad in a serving bowl with ingredients visible. Garnish with croutons.

For more delicious recipes like this, check out our Savor page!