El Torito`s Mexican Caesar Salad
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
***Cilantro Pepita Dressing:***2 medium Anaheim chiles, roasted, peeled and seeded1/3 cup roasted pepitas (pumpkin seeds)2 garlic cloves, peeled1/4 teaspoon ground black pepper1 teaspoon salt12 ounces salad oil1/4 cup red wine vinegar5 tablespoons grated Cotija cheese (see note)2 small bunches cilantro, stemmed1 1/2 cup mayonnaise1/4 cup water***Salad:***2 corn tortillasVegetable oil1 large head romaine lettuce, rinsed and dried 1/3 cup finely grated Cotija cheeseRoasted red bell pepper, peeled and cut into julienne strips1/2 cup pepitas (roasted pumpkin seeds)
Place all dressing ingredients except cilantro, mayonnaise and water in a blender of food processor. Blend approximately 10 seconds, and then add cilantro little by little until blended smooth. Depending on size of blender, it may be necessary to do in batches.
Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth. Add the blended ingredients to the mayonnaise mixture, and mix thoroughly. Place in an airtight container and refrigerate. Will keep for three days. Yields 1 quart.
To assemble salad: Cut corn tortillas into matchstick-size strips. Heat oil in saut頰an; fry tortilla strips until crisp. Remove with slotted spoon, and drain on paper towels. Set aside. Tear romaine into bite-size pieces. Place greens on salad plates and ladle approximately 2 ounces of cilantro pepita dressing on each salad.
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 pepitas.
Note: Cotija cheese is a hard cheese, similar to Parmesan. It is available at some grocery stores and most Mexican markets.
Number of Servings: 4
Recipe submitted by SparkPeople user TABALICIOUS.
Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth. Add the blended ingredients to the mayonnaise mixture, and mix thoroughly. Place in an airtight container and refrigerate. Will keep for three days. Yields 1 quart.
To assemble salad: Cut corn tortillas into matchstick-size strips. Heat oil in saut頰an; fry tortilla strips until crisp. Remove with slotted spoon, and drain on paper towels. Set aside. Tear romaine into bite-size pieces. Place greens on salad plates and ladle approximately 2 ounces of cilantro pepita dressing on each salad.
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 pepitas.
Note: Cotija cheese is a hard cheese, similar to Parmesan. It is available at some grocery stores and most Mexican markets.
Number of Servings: 4
Recipe submitted by SparkPeople user TABALICIOUS.
Nutritional Info Amount Per Serving
- Calories: 939.7
- Total Fat: 85.8 g
- Cholesterol: 34.4 mg
- Sodium: 1,751.4 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 1.7 g
- Protein: 9.5 g
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