El Torito Southwestern Caesar Salad
- Ready In:
- 2 corn tortillas
- oil, for frying
- 1 head romaine lettuce, a large head, rinsed and spun dry
- 1⁄2 cup Cotija cheese, grated
- 1 red bell pepper, roasted, peeled and cut into julienne strips
- 1⁄2 cup pumpkin seeds, roasted (pepitas)
- 1 medium anaheim chili, roasted, peeled and seeded
- 3 tablespoons roasted pumpkin seeds (pepitas)
- 1 garlic clove, large
- 1⁄8 teaspoon black pepper, freshly ground
- 1⁄2 teaspoon salt
- 3⁄4 cup oil
- 2 tablespoons vinegar, red wine
- 3 tablespoons Cotija cheese, grated
- 1 bunch cilantro, stemmed
- 3⁄4 cup mayonnaise
- 2 tablespoons water
- Cut tortillas into matchstick-size strips; then heat oil for deep-frying . Add tortilla strips and cook for a few seconds until crisp; remove with a slotted spoon, drain and set aside.
- Tear romaine lettuce into bite size pieces and place greens on six salad plates.
- Ladle Cilantro-Pesto dressing on each salad and sprinkle each dish with cotija cheese and tortilla strips.
- Arrange four red pepper strips like spokes on top of each salad and garnish with pepitas.
- For the Dressing.
- Place chile, pepitas, garlic, pepper, salt, oil, vinegar and cotija cheese in a blender or food processor; and blend for 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.
- If the dressing is made ahead, place in an airtight container and refrigerate. May be stored up to three days.
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RECIPE SUBMITTED BY
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.