recipelink.com Chat Room Recipe Swap - 2001-02-24
From: Nancy,.SanFran

El Torito's Mexican Caesar Salad
Recipe By : The Orange County Register
Yield: 1 quart dressing, 6-8 salads

FOR CILANTRO PEPITA DRESSING:
2 medium Anaheim chilies -- roasted,
peeled and seeded -- see cook's notes
1/3 cup roasted pepitas -- see cook's notes
2 garlic cloves -- peeled
1/4 teaspoon ground black pepper
1 teaspoon salt
12 ounces vegetable oil
1/4 cup red wine vinegar
5 tablespoons grated Cotija cheese -- see cook's notes
2 small bunches cilantro -- stemmed
1 1/2 cups mayonnaise
1/4 cup water

FOR SALAD:
2 corn tortillas
Vegetable oil
1 large head romaine lettuce -- (or 2 small heads)
rinsed and spun dry
1/3 cup finely grated Cotija cheese
1 roasted red bell pepper -- peeled and cut into
julienne strips -- see cook's notes
1/2 cup pepitas

Cook's note: To roast chilies and red bell pepper, line baking sheet with aluminum foil and place chilies in single layer on foil. Adjust oven rack to 6-8 inches below broiler element and turn on broiler. Char chilies, rotating as need, to lightly blacken all sides. Remove from oven and enclose chilies in foil 5 minutes. Open foil; when cool enough to handle, peel and remove seeds.

Pepitas are edible pumpkin seed kernels, originally hulled in Mexico and China, but can now be found in many grocery stores. Both pepitas and roasted red pepper strips are generally available at Trader Joe's.

Cotija cheese is a Mexican cheese, available at some grocery stores and most Mexican markets.

1. Prepare dressing: Place all ingredients except cilantro, mayonnaise and water in blender or food processor; blend 10 seconds. Add cilantro little by little until blended smooth.

2. Place mayonnaise and water in large stainless steel bowl. Mix with wire whip until smooth.

3. Add cilantro and chili mixture to mayonnaise mixture, and combine thoroughly. Place in airtight container and refrigerate.

4. Prepare salad: Cut corn tortillas into matchstick-size strips. Heat oil in sauté pan, and fry tortilla strips until crisp. Remove with slotted spoon and drain on paper towels. Set aside.

5. Tear romaine lettuce into bite-size pieces. Place on salad plates and ladle about 2 ounces of dressing on each salad.

6. Sprinkle each dish with Cotija cheese and tortilla strips. Arrange 4 red pepper strips on top of each salad and garnish with whole pepitas.