Recipe: Rec: El Torito Mexican Caesar Salad

It's my favorite too, but actually haven't made it at home yet.

El Torito's Mexican Caesar Salad
Serves 6 to 8

Cilantro Pepita Dressing:
2 medium Anaheim chiles, roasted, peeled and seeded
1/3 c roasted pepitas (pumpkin seeds)
2 large garlic cloves, peeled
1/4 tsp. ground black pepper
1 tsp. salt
12 oz. salad oil
1/4 c red wine vinegar
5 Tbs. grated Cotija cheese (see note)
2 small bunches cilantro, stemmed
1 1/2 c mayonnaise
1/4 c water

Salad:
2 corn tortillas
Vegetable oil
1 large (or two small) heads romaine lettuce, rinsed and spun dry
1/3 c finely grated Cotija cheese
Roasted red bell pepper, peeled and cut into julienne strips
1/2 c pepitas (roasted pumpkin seeds)

Place all dressing ingredients except cilantro, mayonnaise and water in a a blender of food processor.
Blend approximately 10 seconds, then add cilantro little by little until blended smooth. Depending on
size of blender, it may be necessary to do in batches.
Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth.
Add the blended ingredients to the mayonnaise mixture, and mix thoroughly. Place in an air-tight
container and refrigerate. Will keep for three days. Yields 1 quart.
To assemble salad: Cut corn tortillas into matchstick-size strips. Heat oil in saut pan; fry tortilla strips
until crisp. Remove with slotted spoon, and drain on paper towels. Set aside.
Tear romaine into bite-size pieces. Place greens on salad plates and ladle approximately 2 ounces of
cilantro pepita dressing on each salad. Sprinkle each dish with Cotija cheese and tortilla strips.
Arrange four red pepper strips like spokes on the top of each salad, and garnish with whole pepitas.
Note: Cotija cheese is a hard cheese, similar to Parmesan. It is available at some grocery stores and
most Mexican markets.

Reprinted from The San Diego Union Tribune Food section on April 4, 1996.