El Torito Southwestern Caesar Salad

Recipe Ingredients

2		Corn tortillas
		Oil
1		Romaine lettuce - rinse and spin dry (large)
		Salad dressing - see further
1/2 cup	73g / 2.6oz	Grated cotija cheese
1		Red bell pepper - roasted julienne
1/2 cup	55g / 1.9oz	Pumpkin seeds - (pepitas), roasted
		**cilantro-pepita dressing
1		Anaheim chile - roasted (medium)
		Peeled and seeded
3 tablespoons	45ml	Pumpkin seeds - (pepitas), roasted
1		Garlic
1/8 teaspoon	0.6ml	Freshly ground black pepper
1/2 teaspoon	2.5ml	Salt
3/4 cup	177ml	Oil
2 tablespoons	30ml	Red wine vinegar
3 tablespoons	45ml	Grated cotija cheese
1		Cilantro - stemmed
3/4 cup	177ml	Mayonnaise
2 tablespoons	30ml	Water

Recipe Instructions

MAKE THE DRESSING: Place chile, pepitas, garlic, pepper, salt, oil, vinegar and Cotija cheese in blender or food processor. Blend about 10 seconds, then add cilantro, bit by bit, until smoothly blended. Place mayonnaise and water in large stainless-steel bowl and whisk until smooth. Add blended chile mixture and mix thoroughly. Place in an airtight container and refrigerate, dressing may be stored up to 3 days. Makes about 3 cups.

MAKE THE SALAD: Cut tortillas into matchstick-size strips. Heat oil for deep frying and add tortilla strips. Cook a few seconds until crisp. Remove and drain. Set aside. Tear romaine lettuce into bite-size pieces. Place greens on 6 salad plates and ladle Cilantro-Pepita Dressing on each salad. Sprinkle each dish with Cotija cheese and tortilla strips. Arrange 4 red pepper strips like spokes on top of each salad and garnish with pepitas.

Cook and Tell recipe swap column, Riverside Press-Enterprise 1 Au 96.

Source:
El Torito Restaurant, California

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