Every year when we go to Mexico we seem to always dine at the restaurant No Way Jose. The main dining room of the restaurant is on the second floor of a building with an open roof – it makes for a nice setting. The restaurant serves contemporary Mexican cuisine. It’s thoughtful, creative and delicious. The owner Jose Alfredo is one of the friendliest people you will ever meet and is very welcoming. He is a fun guy who joins in and sings when mariachi bands make their way into the restaurant. A dish that seems to be a favorite for our table whenever we go is their Caesar Salad made tableside.
Last year for Matt’s birthday I bought him a Mexican cookbook.
In the book there is a recipe for Caesar salad which reminds me of the Caesar salad from No Way Jose.
To start I made some croutons. I took some leftover ciabatta bread and cut it into large cubes. I tossed the bread in a bit of olive oil and seasoned with salt and pepper.
I then placed the bread in the over to toast for several minutes.
I made the dressing by placing anchovies, garlic, pepper, lemon juice, egg yolk, mustard and Worcestershire sauce in a bowl. Ideally I would have used a wooden bowl, but since I don’t have one I used plastic.
I smashed the anchovies and garlic pressing them into the other ingredients. Then slowly I added olive oil while I using my stick blender to combine. (At No Way Jose they rigorously whisk to combine- but I went the easy way by using a blender…)
I tossed in romaine lettuce.
And I served topped with some leftover brick chicken and parmesan.
How did it taste: Sharp! Like you want Caesar salad to – I really like the way the garlic, mustard and anchovies really do work together despite all having their own distinct flavor. I highly recommend making your own Caesar dressing instead of reaching for the bottled version – the taste is really worth the extra effort – way fresher! And it really doesn’t take much time to do! Lastly if you ever find yourself in the Romantic Zone of Puerto Vallarta, Mexico be sure to stop into No Way Jose.
- 1-2 cups leftover ciabatta bread, cut into cubes
- 1/2 cup olive oil, divided
- salt and pepper
- 1 1/2 TB anchovies
- 1/2 tsp pepper
- 1/2 TB lemon juice
- 1 egg yolk
- 1 garlic clove, crushed
- 1/2 TB Dijon mustard
- 1 TB Worcestershire sauce
- 10 leaves of romaine lettuce
- parmesan cheese
- Preheat oven to 350 F. Toss bread cubes in 1 TB of the oil and season with salt and pepper. Place on a baking sheet and cook in the oven for 3 minutes, flip and cook 3-5 minutes more until toasted to your liking. Remove from oven and set aside.
- In a large wooden bowl place anchovies, pepper, lemon juice, egg yolk, garlic, mustard and Worcestershire sauce. Crush the garlic and anchovies then combine the ingredients with a stick blender. With the blender running slowly add the rest of the oil. Keep blending until all combined.
- Toss the lettuce in the bowl with the dressing. Use the leaves whole or tear them into smaller pieces. Divide salad onto plates. Top with parmesan and serve immediately.
- Serves 2 dinner size portions. Feel free to top with leftover chicken or seafood.