Yield: 1 servings
|1 medium||Anaheim chile; roasted-peeled and seeded|
|3 tablespoons||Roasted pumpkin seeds; (pepitas)|
|1 large||Clove garlic|
|⅛||Tsp.freshly ground black pepper|
|2 tablespoons||Red wine vinegar|
|3 tablespoons||Grated cotija cheese|
|1 small||Bunch cilantro; stemmed|
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 water and mayonnaise 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 2 cups.
Take Romaine tear into bit size pieces, put in serving bowl and add Jicama strips, Toasted pumpkin seeds, fryed strips of corn tortillas. (I cut corn tortillas into fine strips and fry crisp drain and add Lawry's season salt on them. I also add avocado and parmesan (grated) Pour dressing on salad.
Posted to bbq-digest by Carol McKaskill <mckaskill@...> on Jun 30, 1999, converted by MM_Buster v2.0l.