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Cilantro Caesar Salad with Carne Asada

November 1, 2006 by Nicole 31 Comments

mexican-caesar-salad-for-web.jpg

I created this salad quite a while ago but haven’t posted it because I haven’t come up with an exact recipe. Each time I make the salad, I change the ingredients and amounts, trying to come up with the perfect combination. But it seems that it tastes just as good each time. So, I’m just going to give you a basic recipe and some general guidelines and you can either come up with your own “exact recipe” or you can keep changing it up like I’ve been doing.

I started experimenting with this salad because I was trying to replicate the mexican caesar salad from El Torito, a chain restaurant here on the west coast. I haven’t had it for years but I’ve never forgotten the cilantro dressing. Since I was in Italy when I started my experiment, I ended up using olive oil, pine nuts and parmigiano reggiano cheese. What I came up with is basically a thin cilantro pesto and it’s REALLY good on salad and meat! I think the only resemblance my recipe has to the El Torito salad is the main cilantro flavor and the tortilla strips. But it’s similar enough that I no longer crave the other one.

The photo above doesn’t show the fried tortilla strips but I think they really add a lot to this salad! I suppose you could try crushing up some tortilla chips but I highly recommend frying them yourself. The addition of carne asada is optional of course. You can go without and the salad makes a great side dish or you can add the meat and it makes a nice light main course. You could also try adding some grilled chicken breast if you prefer. I chose steak because it really stands up to the strong flavor of the dressing. In fact, if you aren’t much of a salad person, this dressing is wonderful drizzled over some grilled steak.

The amounts that I have listed for the salad dressing are what I tend to use most of the time. You can start with what I’ve listed and then adjust things to suit your own taste. If you are a garlic lover, add more! I’ve found that one clove is enough for me since it’s raw. If you don’t like a strong garlic flavor, try using roasted garlic (If you use roasted garlic, you should add several cloves because the flavor is so mild). I made this dressing once using roasted garlic and avocado and it was really good although much mellower in flavor than the original. The amount of olive oil you use is really up to you. Just taste it as you go and don’t forget to season it well with salt and pepper!

The recipes:

Simple Carne Asada

skirt steak
lime
olive oil
salt pepper

1. Dry steak with paper towels.
2. Squeeze half a lime over each side of steak.
3. Brush steak with olive oil on each side and sprinkle with a little fresh ground pepper. Let sit for 30 minutes.
4. When your grill is hot, sprinkle meat with coarse salt then grill over medium high heat for about 6 minutes per side or until it is done to your liking.
5. Let sit for ten minutes and then slice thinly across the grain.

Cilantro Pesto Dressing:

1 clove garlic, crushed
1/8 C. pine nuts, toasted*
1 bunch cilantro, stems removed
juice of one lime
splash of white vinegar
olive oil
salt
pepper

1. In a food processor or blender combine garlic, pine nuts, cilantro, lime juice and vinegar. Process until everything is well-combined, scraping down the sides as necessary.
2. While machine is running, pour olive oil in a stream until dressing reaches desired consistency and flavor. Add salt and pepper to taste. Dressing will be on the thick side.

* To toast pine nuts: Put pine nuts in a dry skillet over medium heat. Shaking pan or stirring nuts frequently, toast until they take on a light brown color. Don’t leave them unattended because they will burn quickly! As soon as they are toasted, remove them from the pan to a small bowl to cool. Make sure you toast enough to use both in the salad dressing and in the salad itself!

Caesar Salad:

Chopped romaine lettuce
toasted pine nuts
shaved parmesan (parmigiano reggiano) cheese
fried tortilla strips*

1. Just before eating, put lettuce in a salad bowl.
2. Top with desired amount of pine nuts, cheese and tortilla strips.
3. Add some cilantro dressing and toss well.
4. Divide salad among plates or bowls and top each serving with sliced carne asada if desired.

* To make tortilla strips: Heat some oil in a deep fryer or in a deep skillet or dutch oven. While oil is coming to temperature, stack a few corn tortillas on a cutting board. Cut the stack in half and then slice into thin strips. When oil temperature reaches 350 degrees, fry tortilla strips in small batches, stirring them so they don’t stick together. Drain on paper towels and toss with a little salt while still warm.

Related Recipes:

  • Orange Cranberry Salad with Walnuts and Blue Cheese
  • Green Salad with Lime-Mint Dressing

Around the Web:

  • Grilled Caesar Salad from Christine Cooks
  • Beef, Radicchio and Green Bean Salad with Chili-Lime Dressing from CookThink
  • Cilantro-Lover’s Leftover Chicken Salad from Kalyn’s Kitchen

Filed Under: Herbs and Spices, Main Courses, On the Grill, Side Dishes

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Reader Interactions

Comments

  1. Randi says

    January 13, 2007 at 5:23 pm

    I loved that salad from El Torito too. Another foodblogger traded me a canadian food magazine for a bottle of the cilantro pepita dressing. I went looking for the dressing recipe online and found it. I was shocked to see how much oil it had. I make my own version of the salad with pepita's and small cooked ravioli. Makes a great main dish salad. Thanks for reminding me of it.
    Reply
  2. Ashley says

    January 19, 2007 at 9:56 pm

    I came across your blog a few weeks ago, and I made this dish (minus the tortillas) and it was really great! The tangy dressing and the parmesan really complimented the meat well. Thanks so much for posting this!
    Reply
  3. shandra lowskinson says

    February 24, 2007 at 2:40 am

    TTTTTTTTTASTEY TASTEY!!!! it was just delicious, d to the e to the licious!!!
    Reply
  4. Theodore says

    May 31, 2007 at 11:06 pm

    I have already enjoy your website, and it is so nice and cool. I will visit your website again. Thank you. Please More updates
    Reply
  5. tony says

    September 10, 2008 at 9:23 pm

    nice web site, but Caesar salad must contain anchovies otherwise it can not becalled such
    Reply
  6. barbara says

    September 24, 2008 at 10:05 am

    I ate at El Torito many, many times when I lived in Hollywood in the 70's. Interesting to know they are still there! I eat salad almost every day and I have a salad spinner. However. I haven't tried to store my lettuce (I use several types also) as you suggest by drying the leaves, placing them in the spinner, on paper towels, and then large baggies. Great idea. I tried using the green bags, but I don't find them of much use. On my salads I sprinkle feta cheese, garlic power, pumpkin and sunflower seeds. I plan to try the cilantro pesto dressing. Thanks for sharing.
    Reply
  7. Christine says

    April 13, 2009 at 12:30 am

    That's a stunning photo. The cilantro pesto dressing recipe is a keeper - and me with cilantro growing in my garden... :) Thanks so much for the link!
    Reply
  8. weight loss says

    December 9, 2011 at 8:43 am

    Thats an all around amazing blog post!!!
    Reply
  9. carrian says

    June 15, 2012 at 9:40 pm

    This looks delicious!!! I am linking it to one of my recipes for monday. Thanks for sharing!!
    Reply
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