 |
Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 6 |
|
This is inspired by a salad from a popular Mexican restaurant chain. If you can't find Queso Fresco, you can substitute with a mild feta. Recipe is from San Francisco Firehouse Food: Cooking with San Francisco's Firefighters. Ingredients:
2 tablespoons freshly squeezed lime juice |
1/2 cup olive oil |
2 tablespoons mayonnaise |
2 tablespoons sour cream |
1/2 cup stemmed coarsely chopped fresh cilantro (about 1/2 bunch) |
1 green jalapeno chile, stemmed, seeded, and deribbed |
2 garlic cloves, chopped |
1/4 teaspoon ground cumin |
1/4 teaspoon chili powder |
2 tablespoons grated parmesan cheese |
1 teaspoon olive oil |
1/4 cup pumpkin seeds, shelled |
salt |
2 heads romaine lettuce, outer leaves removed, torn into bite-sized pieces |
1 small red onion, thinly sliced |
1 avocado, pitted, peeled, and cubed |
1 1/2 cups lightly crushed yellow corn tortilla chips, lightly crushed |
fresh ground black pepper |
4 ounces queso fresco, crumbled |
Directions:
1. To Make the Dressing: Put the lime juice, olive oil, mayonnaise, sour cream, cilantro, jalapeno, garlic, cumin, chili powder, and Parmesan in the container of a blender or food processor; process until smooth.
2. Refrigerate until ready to use.
3. To toast the pumpkin seeds: heat the olive oil in a small skillet and add the pumpkin seeds.
4. Toss continuously until the seeds are lightly toasted, about 3 minutes.
5. Season to taste with salt and let cool.
6. To Assemble the Salad: Combine the lettuce, onion, avocado, tortilla chips, and dressing in a large salad bowl.
7. Season to taste with salt and pepper.
8. Sprinkle the queso fresco and toasted pumpkin seeds over the salad.
|
|