Tijuana Caesar Salad Recipe
Romaine, Roasted Poblano Pepper Strips, Puffy Tortilla Strips, Parmesan, Lime
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The best thing to pair and share with TIJUANA CAESAR SALAD
Ingredients
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Salad Base
Dressing
Method
Prepare the Salad
Wash and Chop Romaine
Rinse the Romaine lettuce under cold water, then chop it into bite-sized pieces. Place it in a large salad bowl.
Prepare Poblano Peppers
Roast the poblano peppers over an open flame or under the broiler until the skin is charred. Once charred, place them in a bowl and cover with plastic wrap for about 10 minutes to steam. Peel off the skin, remove the seeds, and slice into strips. Add to the bowl with Romaine.
Add Tortilla Strips
Add the puffy tortilla strips to the salad bowl with the Romaine and roasted poblano peppers.
Add Parmesan
Grate the Parmesan cheese and sprinkle it over the salad.
Add Lime
Squeeze the juice of one lime over the salad for freshness.
Make the Dressing
Combine Ingredients
In a small bowl, combine olive oil, minced garlic, Worcestershire sauce, Dijon mustard, salt, and black pepper.
Whisk Together
Whisk the ingredients together until well combined and emulsified.
Dress the Salad
Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
