El Torito Caesar Salad
For the dressing:
1 medium sized can green chiles, canned
3 T roasted pumpkin seeds (pepitas)
1 large garlic clove
1/2 t salt
3/4 c olive oil
2 T red wine vinegar
3 T cotija cheese
tortilla chips, optional but very good
red pepper, sliced into thin strips
1. Whisk the mayo with 2 T water and set aside. Toast the pumpkin seeds in a frying pan until fragrant and slightly brown. Wash cilantro and pull off leaves from the stems.
2. Place green chiles, pepitas, garlic, salt, pepper, olive oil, vinegar, 3 T cotija cheese and cilantro in a blender. Add the mayo and water mixture and blend until well mixed. Taste dressing and adjust seasonings. Add more cheese, cilantro, or whatever is needed. If not serving right away, cover and refrigerate dressing.
3. Chop romaine lettuce, slice red peppers and shred the chicken. Crumble some cotija cheese and tortilla chips on top, add the dressing and mix well. Enjoy a nice salad for dinner!
posted by Joy Newman