Eltoritocilantroandpepitasaladdressing Recipes

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.

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.

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.

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.

Steps:

• Place the first five ingredients in a food processor; cover and pulse just until chopped. Add the lime and lemon juices and salt; cover and process until blended. While processing, gradually add oil in a steady stream. Store in an airtight container in the refrigerator.

Steps:

• Combine all ingredients in processor. Blend until almost smooth. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.)

Steps:

• Combine all the ingredients in a blender jar and process until all ingredients are fully incorporated, takes a few minutes.
• Pour into a storage jar and refrigerate until ready to use.