Caesar Mexicali Salad Recipe

Caesar Mexicali Salad Recipe

Ingredients:

“Cilantro Pepita” Dressing Ingredients:
2 Anaheim chili (medium); roasted, skinned & seeds removed
1/3 c of pepitas (pumpkin seeds roasted)
1/4 tsp of black pepper (ground)
2 cloves of peeled garlic
1 tsp of salt
salad oil (12oz)
1/4 c of red wine vinegar
2 cilantro (small bunches); stems removed
5 Tbsps of cheese (Cotija); minced
1.5 c of mayonnaise (low-calorie)
1/4 c of water

Salad Ingredients:
Veggie oil
2 corn tortillas
1 lettuce romaine (1 big or two small heads); rinsed & dried
1/3 c of cheese Cotija; grated finely
1/2 c of pepitas (pumpkin seeds roasted)
bell pepper (red); roasted, skinned & sliced into 1/8-inch strips

Directions:

Using a food processor, mix all the “Cilantro Pepita” ingredients EXCLUDING the mayonnaise, water and cilantro. After about 10 seconds, add in the cilantro gradually. Continue processing ’til smooth.

In a large mixing bowl, combine the water and mayonnaise. Whisk it ’til smooth. Pour the processed ingredients carefully into the mayo mixture, while whisking. Once smooth, transfer the dressing to a sterilized glass jar, and then let it cool in the fridge.

Prepare the salad. Slice the tortillas matchstick-size strips. Preheat a skillet with oil over medium heat. Once the oil is hot, fry the tortilla strips ’til crisp and crunchy.

Remove the tortillas using a strainer or slotted spoon. Transfer it to a bowl or platter with paper towel to drain excess oil. Set it aside.

Cut the Romaine lettuce into smaller pieces (bite-size). Mound some lettuce leaves on separate salad platters.

Top the lettuce with a generous amount – but don’t drown – of the “Cilantro Pepita,” followed by the minced (or crumbled) Cotija cheese, as well as the crisp tortilla strips.

Garnish the salad with roasted bell peppers prior to serving.

>> Caesar Mexicali Salad Recipe