El Torito Southwestern Caesar Salad

Ingredients

SALAD

• 2 corn tortillas
• oil, for frying
• 1 head romaine lettuce, a large head, rinsed and spun dry
• 1/2 cup Cotija cheese, grated
• 1 red bell pepper, roasted, peeled and cut into julienne strips
• 1/2 cup pumpkin seeds, roasted (pepitas)

CILANTRO-PEPITA DRESSING

• 1 medium anaheim chili, roasted, peeled and seeded
• 3 tablespoons roasted pumpkin seeds (pepitas)
• 1 garlic clove, large
• 1/8 teaspoon black pepper, freshly ground
• 1/2 teaspoon salt
• 3/4 cup oil
• 2 tablespoons vinegar, red wine
• 3 tablespoons Cotija cheese, grated
• 1 bunch cilantro, stemmed
• 3/4 cup mayonnaise
• 2 tablespoons water

Directions

1. 1

   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.

2. 2

   Tear romaine lettuce into bite size pieces and place greens on six salad plates.

3. 3

   Ladle Cilantro-Pesto dressing on each salad and sprinkle each dish with cotija cheese and tortilla strips.

4. 4

   Arrange four red pepper strips like spokes on top of each salad and garnish with pepitas.

5. 5

   For the Dressing.

6. 6

   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.

7. 7

   Place mayonnaise and water in large stainless-steel bowl and whisk until smooth.

8. 8

   Add blended chile mixture and mix thoroughly.

9. 9

   If the dressing is made ahead, place in an airtight container and refrigerate. May be stored up to three days.