MEXICAN CAESAR SALAD

This is a super Caesar! I'd even add two to three slight cuts of new jalapeño or serrano chile to the mayonnaise mixture you prepare in the blender. On the off chance that you would prefer not to go to the inconvenience of browning tortillas, you can beat the greens with pepitas, or toasted pumpkin seeds. Queso fresco is a decent complete; discover it at a Latin merchant.


1 cup mayonnaise, divided

1 tablespoon chopped garlic

½ cup chopped fresh cilantro

cup finely chopped green onions, white part only

1 teaspoon kosher salt

2 teaspoons freshly ground black pepper

½ cup freshly squeezed lime juice

¼ cup anchovy paste

2 tablespoons Dijon mustard

2 large heads romaine lettuce

½ cup queso fresco

6 to 8 corn tortillas, cut into thin strips and fried until crisp

To make the dressing, combine ½ cup of the mayonnaise, the garlic, cilantro, green onions, salt, pepper, lime juice, anchovy paste, and Dijon in a blender or food processor. Blend until mixed. Whisk in the remaining ½ cup mayonnaise. Cover and refrigerate until ready to use.

To make the salad, rinse, trim, and tear the romaine lettuce into 1-inch pieces. Toss half of the dressing and the queso fresco with the lettuce. Serve on plates and top with the fried tortilla strips. Pass the extra dressing.