Southwest caesar salad

Yield: 1 servings

Measure Ingredient
1 medium Anaheim chile; roasted-peeled and seeded
3 tablespoons Roasted pumpkin seeds; (pepitas)
1 large Clove garlic
Tsp.freshly ground black pepper
½ teaspoon Salt
¾ cup Oil
2 tablespoons Red wine vinegar
3 tablespoons Grated cotija cheese
1 small Bunch cilantro; stemmed
¾ cup Mayonnaise
2 tablespoons Water

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 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.

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