El Torito Southwestern Caesar Salad Food

EL TORITO SOUTHWESTERN CAESAR SALAD

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.

EL TORITO SALSA (VERSION OF)

Steps:

• Remove seeds and stems from jalapenos and serrano chilies.
• Combine all ingredients in a large bowl, except the last two.
• Put the last two in a blender/food processor and blend until chunky or to the consistency you prefer. If it is too thick add water a tablespoon at a time.
• Add blended mixture to fresh ingredients and mix well.
• Refrigerate until cold. The longer you refrigerate the better it will taste since the flavors will have time to marinate together.

EL TORITO'S SOUTHWESTERN CAESAR SALAD RECIPE

Steps:

• * Note: If cotija cheese is unavailable, use any hard grating cheese, such as cacique or even Parmesan. Cut tortillas into matchstick-size strips. Heat oil for deep-frying and add tortilla strips. Cook a few seconds until crisp. Remove with slotted spoon, drain and set aside. Tear romaine lettuce into bite-size pieces. Place greens on six salad plates and ladle Cilantro-Pepita Dressing on each salad. 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. Cilantro-Pepita Dressing: Place chile, 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 stainless-steel bowl and whisk until smooth. Add blended chile mixture and mix thoroughly. Place in airtight container and refrigerate. Dressing may be stored up to three days. (Makes about 2 cups) This recipe yields 6 servings.

THE HOUSTONIAN'S SOUTHWEST CAESAR SALAD

Steps:

• Prepare dressing first.
• In the bowl of a food processor, combine yolk, garlic, mustard, anchovies, pepper, salt, coriander, cumin, Worcestershire and water.
• Process all until smooth.
• With motor running, pour oils in a slow, steady stream into egg mixture.
• When all oil has been incorporated, add chili paste, lemon and lime juices and Parmesan.
• Process until smooth.
• Prepare salad next.
• Spin or pat lettuce dry.
• Place in large salad bowl.
• Add dressing; toss lightly.
• Add beans and corn; toss again.
• Divide mixture among 4 chilled plates.
• Sprinkle with pumpkin seeds and cheese.
• Garnish with tortilla chips.

SOUTHWEST CAESAR SALAD

Steps:

• Toss lettuce, corn, bell pepper, and cilantro in a large bowl.
• Mix dressing with cayenne.
• Add dressing to salad and toss.
• Top with parmesan and croutons.

ORIGINAL CESAR CARDINI CAESAR SALAD

Steps:

• Rub crushed garlic around salad bowl. (A wooden bowl is great for this.).
• Add salt, pepper, parmesan cheese, oil, vinegar, worcestershire, egg yolk, bacon bits to bowl and mix together.
• Toss with lettuce right before serving.
• Garnish with shaved parmesan.
• NOTES: If you prefer a more evolved dressing, add 2 tablespoons of lemon juice and 3-4 anchovies minced finely and then mashed into a paste and mixed well into the dressing. You can also add in croûtons.