Signature Dish: Olivette's Southwest Caesar Salad Recipe | Food

Southwest Caesar Salad

Served at Olivette at The Houstonian Hotel

Recipe by Jeff Everts, Executive Chef at The Houstonian

The story behind the salad:

"A former chef developed the recipe while working in Dallas, and when he came to The Houstonian, he continued to develop it.  A sous chef was in charge of the salad, and one day he didn’t follow the instructions and substituted one of the ingredients.  Well, it was a hit!  And continues to be.  Some people come to Olivette specifically requesting the salad.  When walking through Olivette at any given time, one is likely to see this dish on many tables."

The caesar salad Recipe:

Yield:  4 servings

• 2 heads romaine lettuce

• ¾ cup black beans, cooked

• ¾ cup corn kernels, roasted

• ½ cup pumpkin seeds (pepitas), roasted

• ½ cup Cotija cheese crumbled

• 1 ½ cup corn tortilla strips, fired or baked crisp

• 1 cup Southwest Caesar dressing*

Wash and spin the lettuce.  Trim into 1 1/2-inch pieces.  Put the lettuce in a large salad bowl.

Add the beans, corn, pumpkin seeds, most of the cheese and about half the tortillas.

Toss well, then add the dressing and toss again to mix.  Taste and correct the seasoning, if necessary.

Divide the salad among four service plates.  Top with the remaining cheese and sprinkle with the remaining tortilla chips.  Serve immediately.

The Southwest Caesar Dressing Recipe:

• 1 egg yolk

• 1 tablespoon garlic, minced

• 1 tablespoon Dijon mustard

• 3 anchovy filets, minced

• 1 ½ teaspoons black pepper, ground

• ¼ teaspoon salt

• ½ teaspoon cumin, ground

• ½ teaspoon coriander, ground

• 1 teaspoon Worcestershire sauce

• ¼ cup cold water

• ½ cup extra virgin olive oil

• ½ cup Canola oil

• 1 ½ tablespoons Sambal chili paste (Thai chili paste)

• ½ teaspoon lemon, juiced

• ½ teaspoon lime, juiced

• ¼ cup parmesan cheese, grated fine

Combine the egg yolk, garlic, mustard, anchovy, pepper, salt, cumin, coriander, Worcestershire and water in the work bowl of a food processor fitted with a steel blade.

Process until smooth, then add the oil, bit by bit, until the emulsion forms and the sauce has thickened.  When all of the oil has been incorporated, add the chili paste, citrus juices and cheese.  Process until smooth and taste to adjust the seasoning, if necessary.

Olivette is located inside The Houstonian Hotel at 111 North Post Oak Lane in Houston.