Mexican Caesar Salad Recipes

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).

Steps:

• Preheat the oven to 400 degrees F. Soak the anchovies in a bowl of water, 5 minutes. Drain and pat dry, then finely chop and mash to form a paste; set aside.
• Make the croutons: Combine the butter with the garlic in a small saucepan over medium-low heat; cook, swirling the pan occasionally, 5 minutes. Remove from the heat and pour into a medium bowl. Add the bread cubes and parsley and toss; season with salt and pepper. Arrange the bread on a baking sheet in a single layer and bake until golden brown and crisp, about 10 minutes; let cool.
• Meanwhile, make the dressing: Bring a small saucepan of water to a boil. Gently lower the egg into the water, then immediately remove the pan from the heat and let stand 5 minutes. Drain and rinse the egg under cold water; crack into a large bowl. Whisk in the anchovy paste, the vinegar, Worcestershire sauce, lemon juice and mustard powder until smooth. Whisk in the olive oil in a slow, steady stream until emulsified; season with salt and pepper.
• Add the lettuce, croutons and about one-third of the Parmesan to the bowl with the dressing and gently toss. Divide among plates and top with the remaining Parmesan.

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.

Steps:

• Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Refrigerate for 1 hour or more before serving.