Recipe: Mexican Cotija Caesar Salad

Recipe:
Mexican Cotija Caesar Salad for Two

Serves 2

The original Caesar Salad was reportedly invented in Tijuana, Mexico by an Italian, Caesar Cardini. This salad captures the same refreshing tanginess of a traditional Caesar but seasons it with characteristic Mexican ingredients: lime, red chiles, cumin, and queso cotija. Note that instead of a raw egg, mayonnaise is used instead.

Dressing (makes about 1/3 cup):
3 tablespoons extra virgin olive oil
1 tablespoon canola or vegetable oil
1 tablespoon mayonnaise
2 tablespoons fresh lime juice
2 cloves garlic, peeled and minced
3/4 teaspoon anchovy paste
1/4 teaspoon Worcestershire Sauce
1/8 teaspoon ground red chiles (mild)
1/8 teaspoon ground cumin
Pinch cayenne
Dash Tabasco or other hot sauce

Salad for 2:
6 ounces romaine hearts,
torn into bite size pieces
2 tablespoons grated queso cotija cheese,
(or substitute Parmesan)
corn chips, tortilla chips, or croutons

Mix all the dressing ingredients well.

Place the lettuce in a salad bowl. Sprinkle with the queso. Add just enough salad dressing to flavor the greens without drenching them (you'll have excess dressing; refrigerate and use on other salads or as a marinade). Toss well. Surround the edge with chips or croutons and serve.