Mexican Caesar Salad (with Cilantro - Pepita Dressing)

5 from 6 votes

Mexican Caesar Salad (with Cilantro - Pepita Dressing)

This recreation of the Mexican Caesar Salad at El Torito Restaurant has crispy romaine lettuce and a tangy cilantro - pepita dressing with a touch of heat.

Prep Time20

Cook Time10

Total Time30

Course: Dinner, Salad, Side Dish

Cuisine: Mexican

Servings: servings

Calories: 421kcal

Author: Cynthia

Equipment

Food processor

Ingredients

¼ cup olive oil or other neutral vegetable oil
1 roasted jalapeño (or 2 roasted serrano peppers)
2 cloves garlic
¼ cup grated cotija cheese (plus extra for garnish)
Juice of one lime
3 tablespoon toasted pepitas (plus extra for garnish)
¾ teaspoon kosher salt
½ teaspoon ground black pepper
¾ cup mayonnaise
¼ cup milk
1 small bunch of cilantro (mostly the leaves), or about ¾ cup.
2 heads romaine lettuce chopped in strips
1 bunch kale stems, stripped and leaves chopped in strips
1 avocado mashed (optional)

Instructions

Roast the jalapeno pepper in a very hot pan until browned on all sides. You can also put it under a broiler, turning often, until nicely browned. Remove the stem and some or all of the seeds inside, depending on how much spice you want.
Toast pepitas in a dry pan on the stove over medium heat. Shake them and stir them around until they start browning. Watch them carefully so they don’t burn. When done, remove them from the pan and onto a plate so they can cool before adding to the other ingredients.
Place olive oil, jalapeno, garlic, cotija, lime juice, pepitas, salt, and pepper into the bowl of your food processor, and pulse until everything is combined.
Add mayonnaise and milk and mix thoroughly.
Add cilantro and run processor until dressing is smooth. If you want it thinner, add a little more milk.
Toss chilled romaine with dressing and garnish with tortilla strips, more cotija cheese, and pepitas.

Notes

If making side salad servings, replace one head of romaine with the kale.

Nutrition