Mexican Caesar Salad

Suzi, December 2007

Dressing yields 1 quart, so you will have extra

Salad ingredients serve 6-8

FOR CILANTRO ALMOND DRESSING:
2 medium Anaheim chilies - roasted, peeled and seeded (see Cook's Note)
1/3 cup toasted slivered almonds
2 garlic cloves, peeled
1/4 tsp. ground black pepper
1 tsp. salt
12 oz. vegetable oil
1/4 cup red wine vinegar
5 Tbsp. grated Cotija cheese (Cotija is a Mexican cheese, available at some grocery stores and most Mexican markets.)
2 small bunches cilantro, stemmed
1-1/2 cups mayonnaise
1/4 cup water

FOR SALAD:
1 large head romaine lettuce
Tortilla chips, broken into strips
1/3 cup finely grated Cotija cheese
1 red bell pepper, cut into julienne strips
1/2 cup toasted, slivered almonds

COOK'S NOTE: To roast chilies, line baking sheet with aluminum foil and place chilies in single layer on foil. Adjust oven rack to 6-8 inches below broiler element and turn on broiler. Char chilies, rotating as need, to lightly blacken all sides. Remove from oven and enclose chilies in foil 5 minutes. Open foil; when cool enough to handle, peel and remove seeds.

1. Prepare dressing: Place all ingredients except cilantro, mayonnaise and water in blender or food processor; blend 10 seconds. Add cilantro little by little until blended smooth.
2. Place mayonnaise and water in large stainless steel bowl. Mix with wire whip until smooth.
3. Add cilantro and chili mixture to mayonnaise mixture, and combine thoroughly. Place in airtight container and refrigerate.
4. Tear romaine lettuce into bite-size pieces. Combine with remaining salad ingredients. Mix with dressing to taste and serve.