Southwest Caesar Salad

Dressing:

• ½ cup mayonnaise

• ½ cup parmesan cheese

• 2 tbsps lemon juice

• 1 tsp Dijon mustard

• 2 to 3 cloves garlic minced

• 3 anchovy fillets

• 1 tsp smoked paprika

• salt and pepper to taste

Place all ingredients into a blender jar, blend until smooth and adjust seasoning.  Set aside or refrigerate until ready to use.

Croutons:

• 4 flour tortillas cut into 10 to 12 wedges

• vegetable oil for frying

Heat enough oil in a large fry pan to cover the bottom with 1/8 inch.  Place tortilla wedges in a single layer and fry until browned, then turn over and brown other side.  Remove browned wedges from pan and drain on paper towels.  Continue frying in batches until done.  When cooled these can be stored in a plastic bag until ready to use.

Salad:

• 2 heads romaine lettuce washed and cut into bite size pieces

• 4 tomatoes diced

• 1 cup corn roasted- grill corn on cob until partially browned and cut corn from cob, or place frozen corn in heated dry fry pan and sauté until partially caramelized.

• 2 avocadoes diced

• ½ cup pumpkin seeds

Toss ingredients together in a large bowl. Add dressing and toss just before serving.  Top with fried flour tortillas.

Serves 6 to 8.