Cilantro Pepita Dressing
2 medium Anaheim chiles, roasted, peeled and cored
1 / 3 cup roasted pepitas (pumpkin seeds)
2 cloves garlic, peeled
1 / 4 tsp. ground black pepper
1 tsp. Salt
12 ounces of salad oil
1 / 4 cup red wine vinegar
5 tbsp. grated Cotija cheese (see note)
2 bunch coriander came,
1 1 / 2 cup mayonnaise
1 / 4 cup water
Salad
2 corn tortillas
GreengrocerOil
1 large (or two small) heads romaine lettuce, rinsed and spun
1 / 3 cup grated Cotija cheese
Roasted red peppers, peeled and julienne
1 / 2 cup pepitas (roasted pumpkin seeds)
Preparation
Place all dressing ingredients except cilantro, mayonnaise and water in aa blender of food processor. Blend about 10 seconds, then gradually add the cilantro until blended smooth. Depending on the size of the mixer, you canneed to do in the series.
Place mayonnaise and water in a large stainless steel bowl and stir with a whisk until smooth. Add the mixed ingredients, mayonnaise, mix and stir thoroughly.
They put in an airtight container and cool. It lasts three days. Yields 1 liter.
To assemble salad: Cut corn tortillas into strips to match size.
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