El Torito Southwestern Caesar Salad Recipes

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EL TORITO SOUTHWESTERN CAESAR SALAD



El Torito Southwestern Caesar Salad image

El Torito Restaurant's Caesar salad has been a popular favorite for decades; I obtained the recipe in 1994 when it was published in the Los Angeles Times and have made it many times since. The recipe contains some Mexican ingredients such as pepitas, which are roasted pumpkin seeds, avilable at Trader Joes, as well as at Mexican markets. The cotija cheese ia a Mexican grating cheese. If not available use any hard grating cheese such as Parmesan.

Provided by lynnski LA

Categories     Salad Dressings

Time 43m

Yield 6 salads, 6 serving(s)

Number Of Ingredients 17

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

Steps:

  • 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.

SOUTHWEST CAESAR SALAD



Southwest Caesar Salad image

This is a nice change and goes great with a Tortilla or Mexican Casserole. A quick and easy recipe that is great using shortcuts (I love shortcuts). I add the Quick Chili Croutons for an extra zip. My family really enjoyed this salad which I got from Kraftfoods.com.

Provided by PickyEaters

Categories     Low Cholesterol

Time 20m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 8

1 head romaine lettuce, washed, chopped (about 6 cups, or 1& 1/2 bags of romaine salad)
1 cup crouton
1 cup frozen whole kernel corn, thawed
1 red bell pepper, cut into thin strips (or just chopped)
1/2 cup fresh cilantro, chopped
1/2 cup grated parmesan cheese
1/2 cup caesar salad dressing (bottled or make your favorite)
1/2 teaspoon cayenne pepper

Steps:

  • Toss lettuce, corn, bell pepper, and cilantro in a large bowl.
  • Mix dressing with cayenne.
  • Add dressing to salad and toss.
  • Top with parmesan and croutons.

Nutrition Facts : Calories 125.3, Fat 4.1, SaturatedFat 1.7, Cholesterol 7.8, Sodium 170.2, Carbohydrate 18.3, Fiber 4.1, Sugar 2.2, Protein 6.7

EL TORITO'S SOUTHWESTERN CAESAR SALAD RECIPE



El Torito's Southwestern Caesar Salad Recipe image

Provided by á-174942

Number Of Ingredients 20

CILANTRO-PEPITA DRESSING:
2 corn tortillas
Oil for frying
1 large romaine lettuce head rinsed, spun dry
Cilantro-Pepita Dressing (see below)
1/2 cup grated cotija cheese see * Note
1 red pepper roasted, and cut into julienne strips
1/2 cup roasted pumpkin seeds (pepitas)
1 medium Anaheim chile roasted, peeled
and seeded
3 tablespoons roasted pumpkin seeds (pepitas)
1 large garlic clove
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

Steps:

  • * Note: If cotija cheese is unavailable, use any hard grating cheese, such as cacique or even Parmesan. 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. 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) This recipe yields 6 servings.

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