Mexican Caesar Salad
Add cilantro and scallions to a classic Caesar dressing, then combine that with pan fried corn tortilla crisps in lieu of croutons and you'll have a refreshing take on a classic salad favorite. Perfect to serve with a Mexican-inspired entree, this dish is an adaptation of the recipe of the same name found in Cooking the Cowboy Way by Grady Spears and June Naylor.
- 2 heads romaine lettuce, washed and torn into bite-sized pieces (about 8 cups)
- 2 6-inch corn tortillas
- 2 tablespoons vegetable oil
- 3 cloves garlic, finely chopped
- 1/3 cup queso fresco, crumbled or chopped (see recipe notes)
- Freshly ground black pepper
- For the dressing:
- 1 small clove garlic, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 2 scallions, sliced
- 2 tablespoons pasteurized egg substitute
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons anchovy paste
- 1/3 to 1/2 cup olive oil
Place the romaine in a large salad bowl and set aside.
Cut the tortillas into 1/2-inch wide strips, then crosswise into 1-inch pieces. Heat the vegetable oil in a large pan over medium high heat. Add the garlic and cook for 30 seconds. Add the tortilla pieces and fry until golden brown, tossing continually with a spatula to keep the garlic from browning. Remove from the heat and set aside.
To make the dressing place the garlic, cilantro, scallions, pasteurized egg, lime juice and anchovy paste in the work bowl of a food processor. Pulse until combined. Add 1/3 cup of olive oil and process briefly until smooth and creamy, adding in the extra oil if the mixture is too thick.
To assemble the salad, toss the dressing with the lettuce. Top with the queso fresco, tortilla crisps and freshly ground black pepper. Toss again and serve immediately.
Makes 4 to 6 servings
Queso fresco is a mild, white, crumbly, Mexican cheese. If you can't find it, use shredded Monterey Jack or a Mexican blend.
About "Cooking the Cowboy Way"
Cooking the Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons, and Ranch Kitchens by Grady Spears with June Naylor contains over 100 recipes collected by cowboy-turned-chef Grady Spears from various ranchers in the U.S. and Canada.
The book contains a flavorful array of unique recipes like Candied Bacon with Goat Cheese, Roasted Oysters with Tropical Pico and Lamb Tenderloin with Green Olive Jam, as well as home-style choices like Ranch Potato Pancakes and Autumn Pear Crisp.
Fabulous photos, background information on the various ranches and personal comments from the contributors make this book is a wonderful exploration of a unique culinary culture.
This is an original recipe created & tested by the editors of MyGourmetConnection