I love salads year round but especially during the summer. They’re a great way to eat healthy and avoid turning on the oven! Here is a recipe that may require a little more work but is definitely worth it. It is reminiscent of a popular salad from El Torito. I’ve also thrown in a yummy recipe for a super moist, super sweet corn bread but you will have to turn on the oven for this one!
Mexican Caesar Salad
2 medium Anaheim chilies, roasted, peeled and seeded
2 large garlic cloves
1/4 tsp pepper
1 tsp salt
1 1/2 c canola oil
1/4 c red wine vinegar
5 T cotija cheese
2 bunches cilantro, stems removed
1/4 c water
1 1/2 c mayonnaise
Place all ingredients except cilantro, water and mayo in a food processor or blender and blend until smooth. Add cilantro a little at a time. In a separate bowl mix together the water and mayo. Whisk into the dressing. (Dressing will keep in fridge for 3 days)
3 heads Romaine lettuce, rinsed and chopped
1 roasted red bell pepper, peeled and julienned
1 c cotija cheese
1 c pepita seeds (roasted pumpkin seeds)
2 handfuls tortilla chips, crushed (or tiny tortilla strips if you can find them)
Combine salad ingredients and toss with dressing. Serve immediately.
And while you’re in the middle of a Mexican-themed dinner, try this recipe for super yummy corn cake. It’s one of my favorites!
Sweet Corn Cake
Preheat oven to 350 degrees. In a medium bowl beat butter until creamy. Add the masa harina and water and beat until well mixed. Using a food processor, process thawed corn but leave chunky. Stir into the butter mixture.
In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8×8-inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9×13-inch baking dish filled a third of the way with water. Bake for 50 to 60 minutes. Allow to cool for 10 minutes. (Tip: Use an ice cream scoop for easy removal from pan.)