Mexican “Caesar” Salad
August 1, 2011 • Salads
I spent my Monday as I usually do in the summer, cooking with kids. I always have fun with them, and usually am filled with plenty of stories to entertain my husband when he gets home from work. Today the kids were especially focused and they whipped up a Mexican feast that trust me, any of you would have wanted to eat. Including this Mexican riff on a Caesar salad that frankly I can’t believe I haven’t shared with you before. It’s one of my favorites – the lime replaces traditional lemon and the queso fresca replaces the Parmigiano Reggiano. We didn’t include the cilantro, and you can leave it out if you are one of those “haters”. Either way, the salad is light and refreshing for summer – hope you enjoy it.
- 1 cup extra virgin olive oil
- 1 tablespoon sherry vinegar
- 1½ tablespoons lime zest (about 2 limes)
- 3 tablespoons lime juice (from 2 limes that were zested)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- 1 large egg
- 1 clove garlic
- 3 heads romaine lettuce, cut into 1-inch pieces
- ½ cup cilantro, coarsely chopped
- ¾ cup queso fresco
- To make dressing, combine olive oil through garlic in blender and blend until smooth and creamy, about 1 minute. Toss lettuce, cilantro and cheese with desired amount of dressing. Serve on salad plates and top with croutons if desired.
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