Lunch · Salads
Tex-Mex Caesar with Cotija Croutons
- Serves
- 4 servings
Bring it to the table
About this recipe.
Romaine, avocado and queso fresco with lime-anchovy dressing and chile-Cotija croutons.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
Croutons
- 1 tablespoon chopped oregano
- 1 tablespoon thyme leaves
- 1 garlic clove (finely grated)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red chile powder
- 3 cups sourdough bread (torn into bite-size pieces)
- 2 tablespoons finely grated Cotija
- kosher salt and black pepper (to taste)
Dressing
- 4 oil-packed anchovy fillets (finely chopped)
- 3 garlic cloves (finely grated)
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon red chile powder
- 1 lime (zest and juice)
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 tablespoons chopped cilantro (plus more to serve)
- 2 tablespoons finely grated Cotija (plus more to serve)
Salad
- 2 large romaine hearts (coarsely chopped)
- 1 avocado (coarsely chopped)
- 1/2 cup crumbled queso fresco
Cool the anchovy oil first
A brief rest takes the heat out of the garlic and anchovy mixture before it meets the mayonnaise dressing.
At the table
Serve as a generous salad for four or divide into smaller portions beside a main dish.
The cooking plan
How to make Tex-Mex Caesar with Cotija Croutons.
Heat the oven to 375°F. Mix the oregano, thyme, crouton garlic, 3 tablespoons oil and tablespoon chile powder, then season with pepper. Toss with the bread on a rimmed baking sheet. Add a little salt and the crouton Cotija, toss again and spread in one layer. Bake for 12–17 minutes, until golden and crisp.
In a small skillet over medium-low heat, stir the anchovies, remaining garlic, dressing oil and 1/2 teaspoon chile powder for about 2 minutes, until the anchovies break down. Set aside to cool.
Whisk the lime zest and juice, mayonnaise, mustard, Worcestershire and cilantro in a bowl. Season with pepper, whisk in the cooled anchovy mixture and gently stir in the dressing Cotija.
Combine the romaine, avocado and croutons in a large bowl. Toss with the dressing, then finish with queso fresco, extra Cotija and cilantro. Serve immediately.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Tex-Mex Caesar with Cotija Croutons
Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 tablespoon chopped oregano
- 1 tablespoon thyme leaves
- 1 garlic cloves finely grated
3 tablespoons extra-virgin olive oil- 1 tablespoon red chile powder
- 3 cups sourdough bread torn into bite-size pieces
- 2 tablespoons finely grated Cotija
- kosher salt and black pepper to taste
- 4 oil-packed anchovy fillets finely chopped
- 3 garlic cloves finely grated
- ¼ cup extra-virgin olive oil
- ½ teaspoon red chile powder
- 1 lime zest and juice
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 tablespoons chopped cilantro plus more to serve
- 2 tablespoons finely grated Cotija plus more to serve
- 2 large romaine hearts coarsely chopped
- 1 avocado coarsely chopped
- ½ cup crumbled queso fresco
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 375°F. Mix the oregano, thyme, crouton garlic, 3 tablespoons oil and tablespoon chile powder, then season with pepper. Toss with the bread on a rimmed baking sheet. Add a little salt and the crouton Cotija, toss again and spread in one layer. Bake for 12–17 minutes, until golden and crisp.
- In a small skillet over medium-low heat, stir the anchovies, remaining garlic, dressing oil and 1/2 teaspoon chile powder for about 2 minutes, until the anchovies break down. Set aside to cool.
- Whisk the lime zest and juice, mayonnaise, mustard, Worcestershire and cilantro in a bowl. Season with pepper, whisk in the cooled anchovy mixture and gently stir in the dressing Cotija.
- Combine the romaine, avocado and croutons in a large bowl. Toss with the dressing, then finish with queso fresco, extra Cotija and cilantro. Serve immediately.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
Can I print or check off the ingredients?
Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
Keep the good food going
Similar Recipes
Choose your next craving. Each card includes its recipe’s total time.