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El Torito's Southwestern Caesar Salad

Source of Recipe

Internet


List of Ingredients

2 Corn tortillas
Oil
1 large Head romaine lettuce -- rinsed
and spun dry
Cilantro-Pepita Dressing
1/2 cup Grated cotija cheese
Roasted -- peeled red pepper
strips
Or
1 Red pepper -- roasted and cut
into julienne strips
1/2 cup Roasted pumpkin seeds -- (pepitas)
-----CILANTRO-PEPITA DRESSING-----
1 medium Anaheim chile, roasted -- peeled and seeded
3 tablespoons Roasted pumpkin seeds -- (pepitas)
1 large Clove garlic
1/8 teaspoon Freshly ground black pepper
1/2 teaspoon Salt
3/4 cup Oil
2 tablespoons Red wine vinegar
3 tablespoons Grated cotija cheese
1 small Bunch cilantro -- stemmed
3/4 cup Mayonnaise
2 tablespoons Water



Recipe

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. Tear romaine lettuce into bite-size pieces. Place greens on six salad plates and ladle Cilantro-Pepita Dressing on each salad. 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.

YIELD: 6 Servings

Each serving, without dressing, contains about: 407 calories; 489 mg sodium; 13 mg cholesterol; 37 grams fat.

Note: If cotija cheese is unavailable, use any hard grating cheese, such as cacique or even Parmesan.

CILANTRO-PEPITA 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 airtight container and refrigerate. Dressing may be stored up to three days. Makes about 2 cups.