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Recipe of the Month
with
Bricia Lopez
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Bricia Lopez, a celebrated chef and entrepreneur, is the dynamic force behind Los Angeles' renowned Guelaguetza Restaurant, an embodiment of Oaxacan culinary heritage, and a James Beard American Classics awardee. Apart from authoring bestsellers with prestigious publishers, including “Oaxaca” and her most recent spring 2023 release "Asada", Bricia has collaborated with Food and Wine, LA Times and with numerous esteemed brands, fostering a vibrant culinary culture through her podcast Super Mamas, and sharing her passion for home-cooked recipes on moleandmore.com. Residing in LA with her two children, she continues to inspire and innovate in the world of cuisine and beyond.
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Caesar Colorado Salad
By Bricia Lopez | Serves 4
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Ingredients
- 4 heads romaine lettuce, washed
- 2 egg yolks
- 2 garlic cloves
- 3 tbsp Mole Coloradito Starter (or your favorite prepared Oaxacan black mole)
- 1 tsp worcestershire sauce
- 1 tbsp dijon mustard
- 2 tsp lemon juice
- 1 tsp red wine vinegar
- 1/2 tsp salt
- 1 pinch black pepper
- 1/4 cup olive oil
- 3 cups croutons
- 1 cup cotija or parmesan cheese, grated
Equipment
- Food processor, immersion blender, mortar and pestle or whisk
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Instructions
- Cut each head of romaine in half lengthwise, then cut widthwise into bite size pieces approximately 1 inch wide. Stop before you reach the base of the lettuce, and discard the core. Place the lettuce into a large bowl and set aside.
- In a food processor, add the egg yolks, garlic, mole starter, worcestershire, dijon, lemon juice, vinegar, salt and pepper. Turn the processor on and slowly drizzle in the oil. Tip: You can use an immersion blender, mortar and pestle, or a bowl with a whisk for this step.
- Drizzle the dressing onto the lettuce and toss until evenly coated. Add in the croutons and toss one more time.
- Divide the salad between bowls, and serve with a sprinkling of cheese.
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