This delicious Salad dressing is creamy, and packs a flavor! I made if for my dinner and so added some grilled chicken and drizzled extra dressing on top. It can also just be served by itself. If you like Roasted pumpkin seeds and cheese you will love this salad.Serves 6
***Cilantro Pepita Dressing:***
2 medium Jalapeno chiles, roasted, peeled and seeded
1/3 cup roasted pepitas (pumpkin seeds)
2 garlic cloves, peeled
1/4 teaspoon ground black pepper
1 teaspoon salt
12 ounces salad oil (I used olive oil)
1/4 cup red wine vinegar
5 tablespoons grated Cotija cheese (see note--I purchased this just at Walmart)
2 small bunches cilantro,stemmed
1 1/2 cup mayonnaise
1/4 cup water
4 corn tortillas
1 large head romaine lettuce, rinsed and spun dry
1/3 cup finely grated Cotija cheese
1/2 cup pepitas (roasted pumpkin seeds)
Optional - Roasted red bell pepper, peeled and cut into julienne strips
Place all dressing ingredients except cilantro, mayonnaise and water in a a blender of food processor.
Blend approximately 10 seconds, 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 air-tight container and refrigerate. Will keep for three days. Yields 1 quart.
To assemble salad: Cut corn tortillas into matchstick-size strips. Heat oil in sauté pan; fry tortilla strips until crisp. Remove with slotted spoon, and drain on paper towels.
Tear romaine into bite-size pieces. Place greens on salad plates and ladle approximately 2 ounces of cilantro pepita dressing on each salad.
Sprinkle each dish with Cotija cheese and tortilla strips.
OptionalArrange four red pepper strips like spokes on the top of each salad, and garnish with whole pepitas.
***Note: Cotija cheese is a hard cheese, similar to Parmesan. It is available at some grocery stores and most Mexican markets.