by Kate Heyhoe
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
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.
Kate's Global Kitchen for May, 2000:
Mi Casa Es Su Casa Month:
Celebrating Mexican Home Cooking
Also visit Global Destinations: Mexico for more Mexican Recipes.
Copyright © 2000, 2007, Kate Heyhoe. All rights reserved.
Modified August 2007
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