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Categories:
Salad corn tortillas oil romaine lettuce cotija cheese red bell pepper pumpkin seeds cilantro Anaheim chili pumpkin seeds garlic black pepper salt oil vinegar cotija cheese cilantro mayonnaise water
Viewed: 39 - Published at: 4 years agoIngredients
- 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
Method
- 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.
- Tear romaine lettuce into bite size pieces and place greens on six salad plates.
- Ladle Cilantro-Pesto dressing on each salad and sprinkle each dish with cotija cheese and tortilla strips.
- Arrange four red pepper strips like spokes on top of each salad and garnish with pepitas.
- For the Dressing.
- 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.
- Place mayonnaise and water in large stainless-steel bowl and whisk until smooth.
- Add blended chile mixture and mix thoroughly.
- If the dressing is made ahead, place in an airtight container and refrigerate. May be stored up to three days.
