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- #8875
A bed of crisp romaine and crunchy fried tortillas is the perfect way to let the roasted chile, pepita, and cilantro salad dressing shine.
serves/makes:
ready in:
under 30 minutes
8 reviews
1 comment
ingredients
Cilantro Pepita Dressing
2 medium Anaheim chiles, roasted, peeled and seeded
1/3 cup roasted pepitas (pumpkin seeds)
2 cloves garlic, peeled
1/4 teaspoon ground black pepper
1 teaspoon salt
12 ounces salad oil
1/4 cup red wine vinegar
5 tablespoons grated Cotija cheese (see note)
2 small bunches cilantro, stemmed
1 1/2 cup mayonnaise
1/4 cup water
Salad
2 corn tortillas
vegetable oil
1 large head romaine lettuce, rinsed and spun dry
1/3 cup finely grated Cotija cheese
roasted red bell pepper, peeled and cut into julienne strips
1/2 cup pepitas (roasted pumpkin seeds)
directions
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. Yields 1 quart.
To assemble salad: Cut corn tortillas into matchstick-size strips. Heat oil in saute pan; fry tortilla strips until crisp. Remove with slotted spoon, and drain on paper towels. Set aside. 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. Arrange four red pepper strips like spokes on the top of each salad, and garnish with whole pepitas.
cook's notes
Cotija cheese is a hard cheese, similar to Parmesan. It is available at some grocery stores and most Mexican markets.
added by
Liv
recipe tips
Make sure the romaine lettuce is dry after washing to keep the salad from being watery.
You can fry the tortilla strips in advance and when cool, store in an airtight container for up to 2 days.
Garnish the salad right before serving to keep the toppings fresh.
The dressing can be adjusted according to taste, adding more or less cilantro, cheese, or vinegar.
Try adding additional toppings like avocado slices, red onion, or cherry tomatoes.
For a creamier dressing, adjust the amount of mayonnaise as needed.
common recipe questions
Can I use a different type of chile if I can't find Anaheim chiles?
Yes, you can substitute with bell peppers, poblano peppers, New Mexican chiles, or cubanelle peppers.
What can I use instead of Cotija cheese?
Grated Parmesan or Romano cheese can be used as a substitute.
Is it necessary to roast the pepitas?
Roasting will enhance the flavor, but you can use them raw if preferred.
Can I make the dressing without a blender or food processor?
A blender or food processor is best to chop up the pepitas, but you can finely chop them with a knife and whisk the ingredients together.
How do I roast the Anaheim chiles?
Char them over an open flame or under a broiler, then place in a plastic bag for a few minutes to steam, making the skin easier to peel off.
Can I prepare the dressing in advance?
Yes, it can be made in advance and stored in the refrigerator for up to 3 days.
Is there a substitute for red wine vinegar?
You can use white wine vinegar or apple cider vinegar as alternatives.
What type of oil is recommended for the dressing?
A neutral-tasting oil like vegetable or canola oil is best.
Can I add protein to this salad?
Grilled chicken, shrimp, or steak would make great toppings for this salad.
nutrition data
561 calories, 51 grams fat, 21 grams carbohydrates, 12 grams protein per serving.
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reviews & comments
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Mitch REVIEW:
June 5, 2020Been making this for years and everyone Loves it !!
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Ellen REVIEW:
April 13, 2020I made this according to the instructions and it did not turn out anything like the restaurants.( Way to oily)
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Colorado Mountain Mama REVIEW:
June 18, 2015This recipe is simply amazing! It is just like having the restaurant's signature salad.The bottled version, not widely distributed outside of California, does not even come close. This is rich and garlicy. I often serve this for company with a freshly grilled chicken breast, finely sliced with my electric knife and splayed over the top of the salad. It always receives rave reviews! It is worth the effort!
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Sekatt REVIEW:
September 13, 2013This is a fantastic salad. I especially love the creamy and spicy blend of the dressing along with the sprinkle of tortilla chips and 'pepitos'! I brought it to a potluck and it was loved by all!
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pawpaw REVIEW:
July 3, 2013This recipe turned out fantastic! My wife made the salad part while I put together the dressing.
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Vicky REVIEW:
June 13, 2011So delicious!!! My guests loved it! I actually didn't use the mayo- and the water it turned out Amazing-!!
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Heather REVIEW:
December 14, 2007This salad is fantastic! You can buy the dressing already prepared in the grocery store or Smart & Final, then just follow the rest of the directions... ALWAYS a hit!!!
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Guest Foodie March 12, 2006
Very good salad dressing. I substituted sunflower seeds for the pumpkin seeds (for convenience). It is my new favorite salad!!!
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cook from Boston REVIEW:
February 6, 2006This recipe is awesome. I have served it at several parties and brought it to potlucks and am always asked for the recipe.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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