When I moved to Chicago from California there were restaurants I missed. El Torito was one of them, mainly for this salad. I had been living in Chicago about a year when my sweet mom sent this recipe. I don't know who she sweet talked at the restaurant to get it, but I'm happy to know I learned that lesson from the best. I have made just a couple of minor adjustments.
This is one of my most requested recipes from friends. Probably because I make it all the time. Probably because it's really that good. At El Torito, the salad is simply romaine lettuce, tomato, tortilla strips and Cojita cheese. That's it! I love to add an avocado and some roasted red peppers. It's also a great dip with tacos or nachos.
2/3 cup packed fresh cilantro, long stems cut off
1 tablespoon Hidden Valley Ranch salad dressing mix (dry)
1 tablespoon Red Wine Vinegar
1/2 cup low~fat buttermilk
2~ 3 tablespoons roasted and salted pepitas (shelled pumpkin seeds) plus more for garnish
2 tablespoons Cojita cheese, plus more for garnish
1/3 cup vegetable oil
In a food processor, combine all ingredients except oil. Process until well blended. Slowly add the oil through the top cover while motor is running and process until dressing is smooth. Add Kosher salt and freshly ground black pepper to taste. Refrigerate until well chilled.
Serve as desired over chilled greens. Garnish with more pepitas and cheese.
Makes 1 generous cup of dressing.
