Did you know that the Caesar salad is Mexican? (Recipes)
I would have NEVER in a million years guessed that one of my favorite salads, the Caesar salad, was actually invented in Tijuana, Mexico. Apparently, though, it was invented by Caesar Cardini, an Italian who emigrated to California and opened a restaurant in Mexico to avoid post-war Prohibition.
But he's not the only one who's serving up some pretty delicious greens the Latin way. From an actual Mexican take on a Caesar salad, to a Cuban green salad with avocados, a Valencian salad from Daisy Martinez, a rock shrimp Cobb salad (also with avocados, from one of my favorite Latina food bloggers, Always Order Dessert) and a raw kale and garbanzo salad (from my OTHER favorite Latina food blogger, Poor Girl Eats Well), we Latinos may not have our greens very often but when we do, MAN are the salads amazing! Enjoy these with your family.
Read more ¿Qué más? 5 Latin-style sandwiches to bring with you on an airplane (RECIPES)
What's your favorite Latin salad? Share with us in the comments below!
Mexican Caesar Salad
Ingredients (for the salad): 2 heads romaine lettuce, washed and torn into bite-sized pieces (about 8 cups), 2 6-inch corn tortillas, 2 tbsp. vegetable oil, 3 cloves garlic (finely chopped), 1/3 cup queso fresco (crumbled or chopped, see recipe notes), Freshly ground black pepper. Ingredients (for the dressing): 1 small clove garlic (finely chopped), 2 tbsp. fresh cilantro (chopped), 2 scallions (sliced), 2 tbsp. pasteurized egg substitute, 2 tbsp. freshly squeezed lime juice, 2 tsp. anchovy paste, 1/3 to 1/2 cup olive oil
1. Place the romaine in a large salad bowl and set aside.
2. Cut the tortillas into 1/2-inch wide strips, then crosswise into 1-inch pieces. Heat the vegetable oil in a large pan over medium high heat. Add the garlic and cook for 30 seconds. Add the tortilla pieces and fry until golden brown, tossing continually with a spatula to keep the garlic from browning. Remove from the heat and set aside.
3. To make the dressing, place the garlic, cilantro, scallions, pasteurized egg, lime juice and anchovy paste in the work bowl of a food processor. Pulse until combined. Add 1/3 cup of olive oil and process briefly until smooth and creamy, adding in the extra oil if the mixture is too thick.
4. To assemble the salad, toss the dressing with the lettuce. Top with the queso fresco, tortilla crisps and freshly ground black pepper. Toss again and serve immediately.
Recipe courtesy of My Gourmet Connection.