Eltoritocilantroandpepitasaladdressing Recipes

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EL TORITO CILANTRO AND PEPITA SALAD DRESSING



El Torito Cilantro and Pepita Salad Dressing image

I love this dressing at El Torito. I could sit there and just eat it with a spoon. I found this copy-cat recipe and I wanted to post it so I can make it myself, and secretly eat it straight from the jar :-)

Provided by Aussie-In-California

Categories     Salad Dressings

Time 20m

Yield 1 Quart, 64 serving(s)

Number Of Ingredients 11

2 medium anaheim chilies, roasted, peeled and seeded
1/3 cup roasted pepitas (pumpkin seeds)
2 garlic cloves, peeled
1/4 teaspoon ground black pepper
1 teaspoon salt
12 ounces salad oil
1/4 cup red wine vinegar
5 tablespoons grated Cotija cheese (you can also use Parmesan cheese if you cannot find Cotija)
2 bunches fresh cilantro, stemmed
1 1/2 cups mayonnaise
1/4 cup water

Steps:

  • Place all dressing ingredients except cilantro, mayonnaise and water in a blender of food processor.
  • Blend approximately 10 seconds, and then add cilantro little by little until blended smooth.
  • Depending on size of blender, it may be necessary to do in batches.
  • Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth.
  • Add the blended ingredients to the mayonnaise mixture, and mix thoroughly.
  • Place in an airtight container and refrigerate.
  • Will keep for three days.

Nutrition Facts : Calories 54.3, Fat 5.8, SaturatedFat 0.9, Cholesterol 0.7, Sodium 44.4, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 0.4

EL TORITO CILANTRO AND PEPITA SALAD DRESSING RECIPE - (4/5)



El Torito Cilantro and Pepita Salad Dressing Recipe - (4/5) image

Provided by SMorrissey

Number Of Ingredients 11

2 medium anaheim chilies, roasted, peeled and seeded
1/3 cup pumpkin seeds, roasted
2 garlic cloves, peeled
1/4 teaspoon ground black pepper
1 teaspoon salt
12 ounces salad oil
1/4 cup red wine vinegar
5 tablespoons grated Cotija cheese (you can also use Parmesan cheese if you cannot find Cotija)
2 bunches fresh cilantro, stemmed
1 1/2 cups mayonnaise or greek yogurt for a lighter version. You could also do 1/2 mayo and 1/2 yogurt
1/4 cup water

Steps:

  • Place all dressing ingredients except cilantro, mayonnaise (yogurt) and water in a blender of food processor. Blend approximately 10 seconds, and then add cilantro little by little until blended smooth. Depending on size of blender, it may be necessary to do in batches. Place mayonnaise (yogurt) and water in a large stainless steel bowl, and mix with a wire whip until smooth. Add the blended ingredients to the mayonnaise mixture, and mix thoroughly. Place in an airtight container and refrigerate. Will keep for three days.

CREAMY CILANTRO SALAD DRESSING



Creamy Cilantro Salad Dressing image

This is my best take on the dressing that is used in the El Torito restaurants in southern California. Be sure to toss some roasted pepitas and crumbled Cotija or Manchengo cheese on top of your salad for the full effect!

Provided by Jim M

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 1h15m

Yield 24

Number Of Ingredients 11

1 ½ cups mayonnaise
¾ cup canola oil
⅓ cup toasted pumpkin seeds
¼ cup distilled water
¼ cup red wine vinegar
¼ cup crumbled Cotija cheese
2 roasted Anaheim chile peppers
2 cloves garlic, crushed
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 bunches fresh cilantro, rinsed and stemmed

Steps:

  • Blend mayonnaise, canola oil, pumpkin seeds, water, vinegar, Cotija cheese, roasted chile peppers, garlic, salt, and pepper in a blender until smooth, about 1 minutes. Add cilantro in batches, blending each to incorporate completely before adding the next, 30 to 60 seconds per batch.
  • Pour dressing into an air-tight container and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 179.8 calories, Carbohydrate 1.6 g, Cholesterol 6.7 mg, Fat 19.2 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 2.6 g, Sodium 145.1 mg, Sugar 0.4 g

EL TORITO SOUTHWESTERN CAESAR SALAD



El Torito Southwestern Caesar Salad image

El Torito Restaurant's Caesar salad has been a popular favorite for decades; I obtained the recipe in 1994 when it was published in the Los Angeles Times and have made it many times since. The recipe contains some Mexican ingredients such as pepitas, which are roasted pumpkin seeds, avilable at Trader Joes, as well as at Mexican markets. The cotija cheese ia a Mexican grating cheese. If not available use any hard grating cheese such as Parmesan.

Provided by lynnski LA

Categories     Salad Dressings

Time 43m

Yield 6 salads, 6 serving(s)

Number Of Ingredients 17

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)
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

Steps:

  • 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.

CILANTRO & PEPITA SALAD DRESSING



CILANTRO & PEPITA SALAD DRESSING image

Categories     Salad     Herb     Appetizer     No-Cook

Yield 8 servings

Number Of Ingredients 11

2 medium anaheim chilies, roasted, peeled and seeded*
1/3 c roasted pepitas (pumpkin seeds)
2 t crushed/diced garlic
1/4 t ground black pepper
1 t salt
1-3/4 c oil (I used EVOO)
1/4 c red wine vinegar
5 T crumbled Cotija cheese
2 bunches fresh cilantro, stems removed
1-1/2 c mayonnaise
1/4 c water

Steps:

  • Place all ingredients, except 3/4 c oil, cilantro, mayo and water in food processor. Blend to combine, then add cilantro 1 bunch at a time blending well. Add final 3/4 c oil while blending. In large stainless steel bowl, whisk together mayonnaise and water until smooth. Add blended ingredients and mix well. Arrange romaine lettuce on a plate, ladle dressing over lettuce and top with diced tomatoes, crumbled Cotijo cheese and pepitas. (try not to lick the bowl clean) *broil on low on a wire rack about 6 minutes each side, or until skin blisters. Remove and allow to cool. Peel off skin, scrape out seeds.

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