mexican ceasar salad

Name: Mexican Ceasar Salad
Prep time: 30 min
Yield: 6
Ingredients: 2 - corn tortillas cut into strips; 1/2 cup(s) canola oil for frying tortilla strips; 1 large head of romaine lettuce (washed/drained); 1 jar(s) roasted, peeled red pepper strips; 1/2 cup(s) pepita seeds; 1 medium anaheim chile,roasted,peeled,seeded; 3 tablespoon(s) roasted pepitas; 1 large clove garlic, minced; 1/8 teaspoon(s) fresh ground pepper; 1/2 teaspoon(s) kosher salt; 3/4 cup(s) olive oil; 2 tablespoon(s) red wine vinegar; 3 tablespoon(s) grated cotija cheese; 1 small bunch cilantro, stemmed; 3/4 cup(s) mayonnaise; 2 tablespoon(s) water; 1 large avacado, sliced

(1 RATING)

31 Pinches 1 Photo

melanie kenefsky

Castaic, CA

Updated on Sep 30, 2010

This is a great salad that my kids and husband adore. It is light and has just the right amount of tang to it. You will want to lick the spoon when you make the dressing for this. I have ben making this for about 24 years and we never get tired of it. enjoy

Rate

prep time 30 Min

cook time

method ---

yield 6 serving(s)

Ingredients

2 - corn tortillas cut into strips
1/2 cup canola oil for frying tortilla strips
1 large head of romaine lettuce (washed/drained)
1 jar roasted, peeled red pepper strips
1/2 cup pepita seeds
1 medium anaheim chile,roasted,peeled,seeded
3 tablespoons roasted pepitas
1 large clove garlic, minced
1/8 teaspoon fresh ground pepper
1/2 teaspoon kosher salt
3/4 cup olive oil
2 tablespoons red wine vinegar
3 tablespoons grated cotija cheese
1 small bunch cilantro, stemmed
3/4 cup mayonnaise
2 tablespoons water
1 large avacado, sliced

How To Make mexican ceasar salad

Step 1

Salad 1) Cut tortillas into matchstick size strips. Heat oil for deep frying and add tortilla strips. Cook a few seconds until crisp. Remove with slotted spoon, drain and set aside 2) Tear lettuce into bite size pieces. Place greens on 6 salad plates and ladle Cilantro-Pepita Dressing on ea salad. 3)Sprinkle with cotija cheese & tortilla strips. Arrange four red pepper strips and 4 slices of avacado like spokes on top of each salad and garnish with Pepita’s.

Step 2

Dressing 1) Place Chile, Pepita’s, 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. 2) Place mayonnaise and water in lg stainless-steel bowl and whisk until smooth. Add blended Chile mixture and mix thoroughly. Place in air tight container and refrigerate. Dressing 1) Place Chile, Pepita’s, 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. 2) Place mayonnaise and water in lg stainless-steel bowl and whisk until smooth. Add blended Chile mixture and mix thoroughly. Place in air tight container and refrigerate.
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