For the dressing:
3/4 cup extra virgin olive oil, or similar light salad oil
1/4 cup lime juice
1 teaspoon lime zest
1 clove garlic, microplaned
3 tablespoons finely chopped cilantro
2 tablespoons honey
1 tablespoon Dijon mustard
1/2 cup Cotija cheese, finely crumbled
Pinch chili powder, or chipotle chili powder
Salt and pepper, to taste
For the salad:
12 cups salad greens
Cojita cheese, for garnish
Roasted pepitas, for garnish
Roasted red peppers, for garnish
Crumbled tortilla chips, for garnish
- Place all ingredients in a jar with a tight fitting lid and shake.
- To make the Mexican Caesar Salad, top salad greens with dressing, roasted pepitas, roasted red peppers, Cotija cheese and a crumble of tortilla chips, if desired.
- Cover and refrigerate leftover dressing.