Recipe Index

Ingredients

• 1 Tbsp. chopped oregano
• 1 Tbsp. thyme leaves
• 4 garlic cloves, finely grated, divided
• 3 Tbsp. plus ¼ cup extra-virgin olive oil
• 1 Tbsp. plus ½ tsp. red chile powder
• Kosher salt, freshly ground pepper
• 3 cups torn bite-size pieces sourdough bread
• 4 Tbsp. finely grated Cotija cheese, divided, plus more for serving
• 4 oil-packed anchovy fillets, finely chopped
• Zest and juice of 1 lime
• ¼ cup mayonnaise
• 1 Tbsp. Dijon mustard
• 2 tsp. Worcestershire sauce
• 2 Tbsp. chopped cilantro, plus more for serving
• 2 large romaine hearts, coarsely chopped
• 1 avocado, coarsely chopped
• ½ cup crumbled queso fresco

Method

1. Heat the oven to 375°F and whisk the oregano, thyme, one grated garlic clove, 3 tablespoons of the olive oil and 1 tablespoon of the chilli powder in a small bowl with a seasoning of black pepper.
2. Spread the torn sourdough on a rimmed baking sheet, drizzle the spiced oil over it, season with kosher salt, scatter 2 tablespoons of the Cotija on top, toss everything together, and bake for 12 to 17 minutes until golden and crisp.
3. Warm the chopped anchovies with the remaining three garlic cloves, the 1/4 cup olive oil and the remaining chilli powder in a small skillet over medium-low heat for about 2 minutes until the anchovies dissolve into the oil, then let the mixture cool.
4. Whisk the lime zest and juice with the mayonnaise, Dijon mustard, Worcestershire sauce and chopped cilantro, season with salt and pepper, then whisk in the anchovy oil and stir in 2 more tablespoons of Cotija.
5. Tumble the chopped romaine, avocado and croutons into a large bowl, drizzle the dressing over them and toss until the leaves glisten.
6. Shower the salad with the crumbled queso fresco, extra Cotija and more chopped cilantro before serving.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data