Food & Wine Recipes

Wine Inspired Recipes

Grilled Chipotle Caesar Salad Wedges

Prep time: 15 minutes.
Cook time: about 30 minutes.

3 cups 1/2-inch cubes of cornbread
1 1/2 tablespoons olive oil
1/2 cup good quality Caesar salad dressing
1 tablespoon each: Mirassou Moscato and fresh lime juice
1 teaspoon minced chipotle peppers in adobo sauce
1 large head romaine lettuce, cut into 4 wedges
1/2 cup diced tomato
1/2 cup crumbled Cotija cheese
Fresh cilantro leaves (optional)

Preheat oven to 375°F. Place cornbread cubes on a baking sheet and drizzle with olive oil; toss lightly to coat. Bake for 25 to 30 minutes or until golden brown, stirring once or twice. Stir together Caesar dressing, Moscato, lime juice and chipotle peppers in a small bowl; cover and refrigerate until ready to serve. Preheat grill to high, adding wood chips if desired. Brush a small amount of dressing mixture on cut sides of romaine. Place romaine, cut side down on grill. Cook for 3 to 5 minutes or until lightly charred. Place on 4 salad plates and drizzle with remaining dressing. Sprinkle with tomato, cheese, cilantro and cornbread croutons.

Makes 4 servings.

Recipe Tips:

Puree the whole can of chipotle peppers. Freeze in ice cube trays for future recipes
Try cooking romaine on a very smoky grill for a little extra flavor
No grill? No worries! This salad is great without the grilling step

Pairing Suggestion: Pairs with Mirassou® California Moscato.

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