by Kate Heyhoe
Mexican Cotija Caesar Salad for Two
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