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Caesar Salad with Jalapeño Spiked Dressing

Caesar Salad with Jalapeño Spiked Dressing

Homemade croutons, fresh salad dressing, and Montana Mex deliciousness?! This is one Caesar salad you won't want to miss! Perfect for any summertime get-together or a Wednesday night in, you'll be grinning from ear to ear when you bite into this tasty version of a Caesar salad. 


Prep time: 15 minutes
Cook time: 15 minutes
Serves 6


  • 2 hearts of Romaine Lettuce, chopped into 2”-3” pieces
  • 1 cup Montana Mex, extra virgin Avocado Oil (for dressing)
  • 1 egg yolk
  • 1 Tablespoons dijon mustard
  • 1 Tablespoon chopped anchovies/anchovy paste
  • 2 cloves of garlic, chopped
  • 1 lemon, juiced
  • 2 Tablespoons, water
  • 1 teaspoon Montana Mex Jalapeño seasoning
  • ½ teaspoon cracked black pepper
  • 3 cloves Garlic, smashed
  • ¼ cup Montana Mex, extra virgin Avocado Oil (for croutons)
  • ½ crusty bread loaf, torn into 2” pieces
  • ¼ cup grated Parmesan


  1. Wash and drain Romaine keeping crisp in refrigerator. 
  2. In a bowl whisk mustard, egg, anchovy, garlic, Montana Mex Jalapeño Seasoning and black pepper.  Slowly drizzle and whisk in 1 cup of Montana Mex Avocado Oil. Emphasis on slowly! 
  3. Finish dressing by whisking in lemon juice and water as needed. Check and adjust seasoning to taste.
  4. For croutons, heat 1/4 cup Montana Mex Avocado Oil in a pan over med heat and fry smashed Garlic until light brown, about 1 minute.
  5. Remove garlic and add bread. Fry croutons with smashed Garlic until light brown and crispy.
  6. Combine dressing with lettuce and Croutons in a large bowl and serve garnished with Parmesan.
  7. Enjoy!                                                                                                       


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