This is inspired by a salad from a popular Mexican restaurant chain. If you can't find Queso Fresco, you can substitute with a mild feta. Recipe is from San Francisco Firehouse Food: Cooking with San Francisco's Firefighters.
CILANTRO-SOUR CREAM DRESSING
- 2 tablespoons freshly squeezed lime juice
- 1⁄2 cup olive oil
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1⁄2 cup stemmed coarsely chopped fresh cilantro (about 1/2 bunch)
- 1 green jalapeno chile, stemmed, seeded, and deribbed
- 2 garlic cloves, chopped
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon chili powder
- 2 tablespoons grated parmesan cheese
- 1 teaspoon olive oil
- 1⁄4 cup pumpkin seeds, shelled
- 2 heads romaine lettuce, outer leaves removed, torn into bite-sized pieces
- 1 small red onion, thinly sliced
- 1 avocado, pitted, peeled, and cubed
- 1 1⁄2 cups lightly crushed yellow corn tortilla chips, lightly crushed
- fresh ground black pepper
- 4 ounces queso fresco, crumbled
- To Make the Dressing: Put the lime juice, olive oil, mayonnaise, sour cream, cilantro, jalapeno, garlic, cumin, chili powder, and Parmesan in the container of a blender or food processor; process until smooth.
- Refrigerate until ready to use.
- To toast the pumpkin seeds: heat the olive oil in a small skillet and add the pumpkin seeds.
- Toss continuously until the seeds are lightly toasted, about 3 minutes.
- Season to taste with salt and let cool.
- To Assemble the Salad: Combine the lettuce, onion, avocado, tortilla chips, and dressing in a large salad bowl.
- Season to taste with salt and pepper.
- Sprinkle the queso fresco and toasted pumpkin seeds over the salad.