A caesar salad is a green salad and croutons dressed with lemon or lime juice, olive oil, egg, ...created by an Italian who also had restaurants in Mexico and the U.S. Here is a Mexican variation of the salad.
Ensalada César (Spanish)
Serves 4
1/3 cup (45 g) green organic pumpkin seeds
3 Tbs. (45 ml) olive oil
2 (gluten-free) organic tortillas, cut into thin strips
1/2 cup (120 ml) Mexican crema, organic sour cream, or (dairy-free) organic yogurt
1/2 cup (65 g) grated Mexican Cotija cheese or a (dairy-free) hard cheese
1/2 cup (30 g) cilantro or parsley
juice of 1 organic lime
organic clove(s) of garlic
organic chopped mixed lettuce
1/2 cup (65 g) pickled jalapeños with vegetables, drained and chopped or a can of green chilies
optional: 20 cooked shrimp
1. Toast the pumpkin seeds about 3 minutes. Set aside in a bowl.
2. Fry strips of tortillas in a little oil in a skillet over medium-high heat about 2 minutes. Place on paper towels to cool. Then break in half.
3. Combine the crema/sour cream/yogurt, cheese, 1/4 cup (15 g) cilantro/parsley, oil, lime juice, and garlic in a food processor. While pulsing, add 1 or 2 Tbs. (15-30 ml) of water.
4. In a blow of lettuce, add the dressing, jalapeños, pumpkin seeds, and optional shrimp, toss.
5. Serve with tortilla strips and more cheese.
