Home Cooking Recipes
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Mexican Caesar Salad
Chef:  Donna Sawyer - McCook, NE          Category:  Side Dishes

Ingredients:
2 Anaheim chiles, roasted, peeled and seeded
1/3 cup roasted pumpkin seeds
2 cloves garlic, peeled
1/4 teaspoon ground black pepper
1 teaspoon salt
12 oz. canola oil
1/4 cup red wine vinegar
5 tablespoons Parmesan cheese, grated
2 tablespoon stemmed cilantro, cut fine
1-1/2 cups mayonnaise
1/4 cup water
2 corn tortillas
1/4 cup canola oil
1 large head romaine lettuce, rinsed and dried
1/3 cup Parmesan cheese, finely grated
1 roasted red bell pepper, peeled and cut into julienne strips
1/2 cup pumpkin seeds



Directions: Place all dressing ingredients except mayonnaise and water in a blender and process about 15 seconds. Add to blended mayonnaise and water in a large bowl mixing with a whisk until smooth. To assemble salad, cut corn tortillas into matchstick size strips. Heat canola oil in a saute pan, add tortilla chips and fry until crisp. Remove and drain on paper towels. Set aside. Tear romaine lettuce into bite sized pieces. Place on 4-6 salad plates and ladle approximately 2 oz. of dressing on each salad. Sprinkle with Parmesan cheese and tortilla strips. Arrange red pepper strips like spokes on top of each salad.

Notes: This makes a nice salad luncheon served with club crackers. More salad dressing may be placed in a small pitcher and served optionally to your guests.

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