Recipe - El Torito Southwestern Caesar Salad

2 Corn tortillas
Oil
1 lg Romaine lettuce; rinse and
spin dry
Salad dressing; see further
One half cup Grated Cotija cheese
1 Red bell pepper; roasted
julienned
One half cup Pumpkin seeds (pepitas);
roasted

CILANTROPEPITA DRESSING
1 md Anaheim chili; roasted
Peeled and seeded
3 tablespoon Pumpkin seeds (pepitas);
roasted
1 lg Garlic
1/8 teaspoon Freshly ground black pepper
One half teaspoon Salt
Three fourths cup Oil
2 tablespoon Red wine vinegar
3 tablespoon Grated Cotija cheese
1 small Cilantro; stemmed
Three fourths cup Mayonnaise
2 tablespoon Water

Delicious! It contains several Mexican ingredients such as pumpkin seeds
(pepitas) and Cotija cheese, which are available in Mexican markets and
some supermarkets. Susan Watts, Palm Dessert
Update: Oct 1996 the restaurant is making roasted red pepper tortillas. The
salad had fresh red and green bell pepper dice that has been marinating in
the dressing. COTIJA, also known as ANEJO, is a salty, crumbly white
cheese, similar to feta in appearance. But cotija is hard enough to put
into a blender. Romano or washed and dried feta are good substitutes.
Cotija is hard white cheese that can be grated. Other substitutes are
Cacique, manchego, panela, or Parmesan. The cheese must have
character.)patH(
MAKE THE DRESSING: Place chili, 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 mayonnaise and water in large stainlesssteel bowl and whisk until
smooth. Add blended chili mixture and mix thoroughly. Place in an airtight
container and refrigerate; dressing may be stored up to 3 days. Makes about
3 cups.
MAKE THE SALAD: Cut tortillas into matchsticksize strips. Heat oil for
deep frying and add tortilla strips. Cook a few seconds until crisp. Remove
and drain. Set aside.
Tear romaine lettuce into bitesize pieces. Place greens on 6 salad plates
and ladle CilantroPepita Dressing on each salad. Sprinkle each dish with
Cotija cheese and tortilla strips. Arrange 4 red pepper strips like spokes
on top of each salad and garnish with pepitas.
Cook and Tell recipe swap column, Riverside PressEnterprise 1 Au 96. Pat
H. McRecipe.
Recipe By : El Torito Restaurant, California

Posted to MCRecipe Digest V1 #253

Date: Mon, 21 Oct 1996 12:37:25 0700 (PDT)

From: PatH phannema@wizard.ucr.edu