🥬🌶️ South of the Border Caesar Salad
A Caesar salad that swaps the anchovy-parmesan thing for cilantro, green chilies, and toasted pepitas. The dressing comes together in a blender and gets better after an hour in the fridge. Easily becomes a full meal with prawns, crabmeat, or chicken on top.
Total time: 1½ hours (15 minutes active, 1 hour chilling)
Steps
1. Make the dressing (10 minutes + 1 hour chill)
You can make the dressing up to 24 hours ahead, but it starts losing its punch after that.
- Add to a blender or food processor:
- 1 cup fresh cilantro leaves (about 1 bunch)
- ¾ cup mayonnaise
- ¾ cup vegetable oil
- ½ cup diced green chilies (one 4 oz can)
- ¼ cup red wine vinegar
- ¼ cup toasted pumpkin seeds
- 1 oz crumbled Cotija or Feta
- 1 clove garlic, peeled
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Blend until coarsely chopped. You want some texture, not a smooth puree.
- Cover and refrigerate for at least 1 hour so the flavors come together.
2. Assemble the salad (5 minutes)
- Rinse, drain, and chop 1 large head of Romaine into bite-sized pieces.
- Toss with 2 cups seasoned croutons, ½ cup crumbled Cotija or Feta, and ½ cup toasted pumpkin seeds.
- Pour the chilled dressing over the salad and toss to coat.
To Serve
Makes 8 servings as a side. For a main course, top with cooked prawns, crabmeat, or grilled chicken.
Shopping List
Produce
- 1 bunch fresh cilantro
- 1 large head Romaine lettuce
- 1 clove garlic
Dairy & Cheese
- ¾ cup (about 3 oz) crumbled Cotija or Feta cheese (½ cup for salad, 1 oz for dressing)
Pantry
- ¾ cup mayonnaise
- ¾ cup vegetable oil
- ¼ cup red wine vinegar
- ½ cup toasted pumpkin seeds (pepitas), plus ¼ cup for dressing
- One 4 oz can diced green chilies
- 2 cups seasoned croutons
- Salt and black pepper