INGREDIENTS
Serves 2
1 medium lime
1/4 cup grated Parmesan cheese
2 anchovy fillets, rinsed and minced
2 cloves garlic, smashed
1 teaspoon Dijon mustard
2 tablespoons mayonnaise
1 teaspoon (or to taste) minced chipotle pepper in adobo sauce
1/4 cup extra-virgin olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 cups chopped romaine lettuce
1/2 cup chopped black olives
1 cup croutons
1. Juice the lime into a large mixing bowl. Add the Parmesan, anchovies, garlic, mustard, mayonnaise, and chipotle. Whisk together well. Slowly whisk in the olive oil in a slow stream. When incorporated, season with salt and pepper.
2. Add the lettuce and toss well. Place in the center of a large salad plate and toss the olives and croutons over the salad.
WHERE THERE’S SMOKE, THERE’S FIRE
Chipotle peppers are dried and smoked jalapeño peppers. They can be found in the Mexican section of the supermarket and are usually in small cans labeled “chipotle in adobo.” Store the unused portion of the can in an airtight container in the fridge.