Mexican Caesar Salad

Recipe By:
Vod1
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  • Total Time 15 min Ico-add
  • Yield 1 Quart
  • Level Easy

Infused with chopped pumpkin seeds, this innovative and tasty caesar salad recipe is a "must try" for the summer salad season.
 

Ingredients

  • To make the cilantro pipit dressing:
  • 2 medium anaheim chilies, roasted, peeled and seeded
  • 1/3 cup roasted pipits (pumpkin seeds)
  • 2 garlic cloves, peeled
  • Salt and pepper to taste
  • 12 ounces salad oil
  • 1/4 cup red wine vinegar
  • 5 tablespoons cotija cheese, grated
  • 2 small bunches cilantro, stemmed
  • 1 1/2 cups mayonnaise
  • 1/4 cup water
  • To assemble salad:
  • 2 corn tortillas
  • 2 tablespoons vegetable oil
  • 1 head romaine lettuce, rinsed and spun dry
  • 1/3 cup cotija cheese, finely grated
  • Roasted red bell pepper, cut in julienne strips
  • 1/2 cup pipits (roasted pumpkin seeds)
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Directions

  1. 1. Note: Cotija cheese is a hard cheese similar to Parmesan. It is available at some grocery stores and most Mexican markets. You can substitute parmesan if you need to.
  2. 2. Place all of the dressing ingredients except the cilantro, mayonnaise and water in a blender or food processor. Blend approximately 10 seconds. Add the cilantro a little at a time until blended smooth.
  3. 3. Place mayonnaise and water in a large stainless steel bowl and mix with a whisk until smooth. Add the blended ingredients to the mayonnaise mixture and mix thoroughly.
  4. 4. Place in an airtight container and refrigerate. Will keep for three days.
  5. 5. To assemble the salad: Cut corn tortillas into matchstick size strips. Heat vegetable oil in saute pan; fry tortilla strips until crisp. Remove with slotted spoon and drain on paper towels. Set aside.
  6. 6. Tear or chope romaine into bite size pieces. Place greens on salad plates and ladle cilantro pipit dressing on each salad.
  7. 7. Sprinkle each dish with Cotija cheese and tortilla strips. Arrange four red pepper strips like spokes on the top of each salad and garnish with whole pipits.