Mexican Caesar Salad Recipes

MEXICAN CAESAR SALAD

Steps:

• Place all dressing ingredients except cilantro, mayo and water in a blender or food processor. blend approx 10 sec., then add cilantro and blend until smooth.
• Place mayo & water in a glass jar or bowl and shake or whisk until combined - add the blended ingredients and mix thoroughly. Place in an airtight container and refrigerate, will keep for 3 days.
• Cut tortillas into match sized sticks. Heat oil in saute pan over med-high; fry tortillas until crisp. Remove with slotted spoon and drain on paper towels. Set aside.
• Tear lettuce into bite size pieces, toss in large bowl with half of the crumbled cheese, roasted peppers, pepitas and as much salad dressing as you wish. Top with the remaining cheese, roasted peppers, pepitas and fried tortilla strips.
• NOTE***Cojita is a hard cheese, similar to parmesan, found in some grocery stores and most mexican markets. To make assembly easier I often use crumbled tortilla chips. I also buy the jarred roasted red peppers packed in water & already roasted pepitas - I'm too lazy to roast my own! I've also subbed shelled, roasted sunflower seeds for the pepitas - and it was ok (not as good as the pepitas).

THE BEST CAESAR SALAD

Steps:

• Preheat the oven to 400 degrees F.
• For the croutons: Put the olive oil and butter in a small saucepan over medium-low heat. When the butter is completely melted add the garlic and 1/4 teaspoon kosher salt. Carefully swirl the pan to combine. Set aside for 10 minutes to allow the garlic to infuse the oil mixture.
• Put the bread pieces on a baking sheet. Evenly pour the garlic mixture over the bread and toss to coat. Spread the bread in a single layer and bake until golden brown, 8 to 10 minutes. Stir the bread halfway through cooking to ensure even browning. Remove from the oven and sprinkle with black pepper and Parmesan. Set aside to cool.
• For the salad: Soak the anchovies in a small bowl of water for 5 minutes. Rinse with cold water, drain and pat dry. Finely chop the anchovies and garlic, then use the side of your knife to mash them to a paste.
• Add the anchovy paste, egg yolk, Dijon mustard and lemon juice to a large bowl and whisk to combine. While whisking, slowly drizzle in the olive oil in a steady stream until emulsified. Stir in 3 tablespoons grated Parmesan. If needed, add water, 1 teaspoon at a time to thin the dressing. Season with salt and pepper to taste.
• Add the lettuce and croutons to a large bowl and gently toss with the dressing until coated. Top with grated Parmesan and serve immediately.

MEXICAN CAESAR SALAD

Steps:

• Blend all ingredients except mayonnaise and vinegar, in blender. Whisk mayonnaise and vinegar together. Add blender mixture and stir throughly. Toss with Lettuce, tortilla strips, Cotija cheese(crumbled), and pumpkin seeds. Add sliced chicken in top of bed of lettuce.

EL TORITO SOUTHWESTERN CAESAR SALAD

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.

MEXICAN CAESAR SALAD

Steps:

• MAKE DRESSING 1.Put all dressing ingredients except cilantro, mayo & water in a blender or processor. Blend 10 sec. Add cilantro little by little blending till smooth. 2. Mix mayo & water in a bowl, then whisk in blended ingredients. Chill. SALAD 1. Cut tortillas into strips and saute in oil till golden and crisp. Drain on paper towels. 2. Place romaine, rosted peppers, cheese and dressing in a sald bowl. Toss. Sprinkle with pepitas and tortilla strips.