CILANTRO & PEPITA SALAD DRESSING recipe | Epicurious.com
Try this CILANTRO & PEPITA SALAD DRESSING recipe | Epicurious.com recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 15 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 t salt
- 1/4 c water
- 1/4 t ground black pepper
- 1/4 c red wine vinegar
- 2 medium anaheim chilies roasted, peeled and seeded*
- 1/3 c roasted pepitas (pumpkin seeds)
- 2 t crushed/diced garlic
- 1-3/4 c oil (i used evoo)
- 5 t crumbled cotija cheese
- 2 bunches fresh cilantro stems removed
- 1-1/2 c mayonnaise
- Carbohydrate 1.51335945685081 g
- Cholesterol 0 mg
- Fat 0.07335 g
- Fiber 0.59625 g
- Protein 0.246375 g
- Saturated Fat 0.02205 g
- Serving Size 1 1 serving (16g)
- Sodium 1.5826718112763 mg
- Sugar 0.917109456850811 g
- Trans Fat 0.00314999999999999 g
- Calories 7 calories
PreparationPlace all ingredients, except 3/4 c oil, cilantro, mayo and water in food processor. Blend to combine, then add cilantro 1 bunch at a time blending well. Add final 3/4 c oil while blending. In large stainless steel bowl, whisk together mayonnaise and water until smooth. Add blended ingredients and mix well. Arrange romaine lettuce on a plate, ladle dressing over lettuce and top with diced tomatoes, crumbled Cotijo cheese and pepitas. (try not to lick the bowl clean) *broil on low on a wire rack about 6 minutes each side, or until skin blisters. Remove and allow to cool. Peel off skin, scrape out seeds.
