While Crunchy Bean Tacos and Sweet Corn Tomalito are delicious, they don’t make a meal all on their own. They need some veggies! So here is the Mexican Caesar Salad we love to eat.
Mexican Caesar Salad
1/2 cup mayonnaise
1/2 tsp chopped garlic
1/4 cup chopped cilantro
1/4 cup chopped green onion
1/2 tsp salt
1 tsp black pepper
1/4 cup freshly squeezed lime juice
1 Tbsp Dijon mustard
1/4 cup queso fresco
1 large head romaine lettuce
3 julienned roasted red peppers, stemmed, peeled, and seeded
4 oz queso fresco
4 cilantro sprigs*
Combine 2 Tbsp of the mayonnaise and the remaining ingredients in a blender or food processor. Blend until mixed. Transfer to a mixing bowl. Whisk in the remaining mayonnaise, blending well. Cover and refrigerate until ready to use.
Trim the lettuce leaves. Cut into 1/4-inch pieces, and then wash and dry them thoroughly. In a large mixing bowl toss with tortilla strips and dressing. Top with bell peppers, cheese, and cilantro*. Serve immediately.
*Georgia’s Nerdy Note: If you are unable to eat cilantro, you can swap parsley for it. Some people have the same genes, OR6A2, which cause cilantro to taste like soap due to picking up other scents that those without the gene set detect. Parsley is an easy swap, so you don’t miss out!