Mexican Ceasar Salad Recipes

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MEXICAN CAESAR SALAD



Mexican Caesar Salad image

Wonderfully different salad! Great topped with grilled steak or chicken or as part of a Mexican themed dinner...

Provided by dukeswalker

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 (4 ounce) can of chopped green chilies
2 tablespoons roasted pepitas (pumpkin or squash seeds)
1 garlic clove, peeled
1 dash ground black pepper
1/4 teaspoon salt
1/3 cup olive oil
1 tablespoon fresh lime juice
1 tablespoon grated Cotija cheese (see note*)
1/2 bunch fresh cilantro, stemmed
3 tablespoons mayonnaise
2 tablespoons water
2 corn tortillas
vegetable oil
1 large head romaine lettuce, rinsed and spun dry
1/3 cup crumbled Cotija cheese
1 roasted red pepper, cut into 2 halves, then into thin strips
1/2 cup pepitas (roasted pumpkin or squash seeds)

Steps:

  • Place all dressing ingredients except cilantro, mayo and water in a blender or food processor. blend approx 10 sec., then add cilantro and blend until smooth.
  • Place mayo & water in a glass jar or bowl and shake or whisk until combined - add the blended ingredients and mix thoroughly. Place in an airtight container and refrigerate, will keep for 3 days.
  • Cut tortillas into match sized sticks. Heat oil in saute pan over med-high; fry tortillas until crisp. Remove with slotted spoon and drain on paper towels. Set aside.
  • Tear lettuce into bite size pieces, toss in large bowl with half of the crumbled cheese, roasted peppers, pepitas and as much salad dressing as you wish. Top with the remaining cheese, roasted peppers, pepitas and fried tortilla strips.
  • NOTE***Cojita is a hard cheese, similar to parmesan, found in some grocery stores and most mexican markets. To make assembly easier I often use crumbled tortilla chips. I also buy the jarred roasted red peppers packed in water & already roasted pepitas - I'm too lazy to roast my own! I've also subbed shelled, roasted sunflower seeds for the pepitas - and it was ok (not as good as the pepitas).

Nutrition Facts : Calories 434.4, Fat 36.4, SaturatedFat 7.5, Cholesterol 16.6, Sodium 397.6, Carbohydrate 21, Fiber 5.5, Sugar 5, Protein 11.5

MEXICAN CAESAR SALAD



Mexican Caesar Salad image

Makes 2 large dinner salads and about 1 1/2 cups of dressing. Adapted from Rick Bayless's Mexican Kitchen.

Provided by gailanng

Categories     Greens

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13

1 cup olive oil, divided
1 1/2 tablespoons sherry wine vinegar
4 teaspoons Worcestershire sauce
1 serrano pepper, stemmed and deseeded as desired
zest from 1 1/2 lime
1 egg (or equivelant egg substitute)
1/2 teaspoon salt, as desired (or more)
1/4 cup olive oil
4 garlic cloves, smashed (can substitute 1/4 cup purchased garlic infused oil)
2 cups firm bread, like sourdough (cut into 1/2 inch cubes)
8 cups salad greens, 8 oz or 2 medium-small heads romaine lettuce
1/2 cup cilantro, chopped
1/4 cup dry aged cheese, like manchego, queso anejo, Cotiga, dry Jack or 1/4 cup parmesan cheese, grated

Steps:

  • To make the dressing: Combine a 1/2 cup of the olive oil, vinegar, Worcestershire, serrano, lime zest, egg and salt in a blender or food processor. Process one minute.
  • Scrape dressing into a small bowl and whisk in the remaining 1/2 cup oil. Taste for salt. Transfer dressing to a seal-able jar and chill until serving time. You can make the dressing several days ahead if desired.
  • To make the croutons, first make the garlic infused oil buy adding the smashed garlic cloves to the olive oil.
  • Keep oil warm on the stove for 20 min until garlic is very soft and beginning to brown. You can skip this process by buying garlic infused oil at the store.
  • Preheat the oven to 350°F Chop firm bread into small cubes (or buy pre-cubed bread at the bakery).
  • Toast bread cubes on a baking sheet while oil infuses, 20 minutes.
  • Strain garlic from the oil and toss the toasted bread cubes and oil together until evenly coated. Return croutons to the oven and bake 5 more minutes or until golden brown.
  • To make the salads, combine lettuce, 1/3 cup of the dressing, 2 tablespoons (half) cheese and the cilantro in a large bowl. Toss to evenly coat.
  • Serve salad on (chilled) individual plates topped with remaining cheese and croutons as desired.

Nutrition Facts : Calories 1458.5, Fat 142.8, SaturatedFat 22, Cholesterol 102, Sodium 1180.8, Carbohydrate 36.9, Fiber 5.2, Sugar 5.6, Protein 13.8

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